Chocolate-Strawberry Crumble

Five ingredients and 15 minutes later, you'll have a delicious fruit dessert in your oven. Enjoy it warm. ...MORE + LESS -

2 cans (540 mL each) strawberry pie filling

1 1/4 cups frozen strawberries in syrup, thawed

1 box Betty Crocker™ SuperMoist™ devil's food cake mix

2/3 cup butter or margarine, softened

1/2 cup chopped walnuts

Vanilla ice cream, if desired

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1

Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
2

In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
3

Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

If you prefer, you can substitute golden cake mix for the devil’s food.
For mixed-berry crumble, use a can of raspberry pie filling in place of one of the cans of strawberry filling.
High Altitude (3500-6500 ft): Heat oven to 375°F (350°F for dark or nonstick pan). Bake 50 to 55 minutes.