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Fruit Crisp Recipe

by Global Cookbook

Ingredients

4 c. Thawed blueberries, strawberries, or possibly peaches, etc. 1 Tbsp. Lemon juice 1 c. Sugar 1 1/2 Tbsp. Corn starch 1/2 tsp Cinnamon

1/2 tsp Nutmeg 1/2 tsp Freshly grated lemon peel 1/2 box plain yellow cake mix, (we like to use more and adjust the butter and pecan to make more of a topping) 1 stk butter or possibly margarine, melted 1/2 c. Minced pecans

Directions

1. Preheat oven to 350*. Put fruit in medium size bowl, and add in lemon juice, sugar, cornstarch, cinnamon, nutmeg and lemon peel. Mix gently. Pour into a greased 9" square pan or possibly casserole dish. Sprinkle dry cake mix over top and drizzle with melted butter or possibly margarine. Sprinkle with minced pecans. Bake 45-50 minuted or possibly till golden. Serve hot with Cold Whip or possibly Vanilla Ice Cream.

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