Layered Fruit Crumble

By sugarbear

Ingredients

• 12 tablespoons (1 1/2 sticks) butter
• 1/3 cup water
• 1 20 oz can crushed pineapple packed in juice
• 4 ripe medium bananas fresh or frozen (see note)
• 1 lb. frozen sliced peaches (see note)
• 1 16.25 oz. box white or yellow cake mix
• 1/2 cup sliced almonds

Preparation

Step 1

1. Heat the oven to 350 degrees.
2. Cut the butter into 6 pieces and place them in a microwave safe dish.
Add the water; microwave on high, covered with a paper towel, until
butter melts, 1 to 2 minutes. Set aside.
3. Coat a 13-by-9- inch glass or metal baking dish with non-stick cooking
spray. Spread the pineapple (with its juice) evenly in the bottom of the
prepared dish. Cut the bananas into slices about 1/4 inch thick and
place them evenly over the pineapple. Break up an large chunks of
peaches and sprinkle them over the bananas.
4. Sprinkle the cake mix evenly over the fruit, spreading it all the way
to the edges of the pan. Whisk the butter and water well and evenly
drizzle the melted butter in a fine stream over the cake mix, covering
it completely. Sprinkle the almonds evenly over the dish.
5. Bake 45 to 55 minutes, or until the top is golden and the edges are
bubbly.

NOTE: If the bananas are frozen, do not thaw them, or they'll turn to mush.
Use a sharp knife to carefully slice the frozen bananas, and put them
into the dish. Frozen peaches can melt and be refreeze into a big
clump. If this happens, simply whack the bag on the counter before
opening to break them up.