1 – 15 oz. can of peaches (can substitute any fruit of your liking)
2 cups fresh blueberries
½ cup flaked coconut
1 box white cake mix
1 stick of butter (slice into small pieces)
Crumble:
½ cup brown sugar
½ cup slivered almonds
½ tsp. cinnamon
In 9 x 13 pan pour peaches (juice and peaches), blueberries, coconut and mix until well combined. Evenly sprinkle white cake mix over the fruit mixture. Place the sliced butter evenly over the cake mixture. Combine all the crumble ingredients together and sprinkle over the top of the cake and fruit mixture. Bake in a 350 degree oven for approximately 40 minutes.