NUTTY FRUIT COBBLER

Pre heat oven 350 degrees

In an ungreased 9” x 13” baking dish combine in the following order

1 – 15 oz can apricot halves (drained- retain 1/4 cup liquid) spread evenly cut side down

1 – 15 oz can crushed pineapple (Do Not drain) spread evening over apricots

1 – 15 oz can prepared blueberry pie filling spread evenly over pineapple and drizzle the retained apricot juice over the blueberries

Sift (Use dry)

1 – 14 oz box yellow cake mix evenly over the fruit

Sprinkle

1/2 to 2/3 cup chopped walnuts or pecans over top of cake mix

Melt 1 stick butter or margarine (approx. 1/2 cup butter melted)

Drizzle melted butter over chopped nuts and cake mix

Bake 350 degrees 45 – 50 minutes or until bubbly and a nice golden brown on top.  Remove from oven and cool on wire cooling rack.  Serve warm or cold with a dab of whipped cream or non-dairy topping or a scoop of vanilla ice cream.  Covered and chilled in the refrigerator and then served the next day is delicious too, with or without topping.  

NOTE:  You can use a combination of whatever your favorite fruits and pie filling happen to be but I think this combination of flavors and texture work very well and it makes a very pretty dessert.  I have also made this with Peach slices, pineapple and Raspberry and it was just as wonderful…And you sure can’t beat this for simple and simply delicious.  No muss, no fuss; just throw it together, bake it and serve it.