Nutrition per serving may change if servings are adjusted.
2 pounds tart apples, such as Granny Smith or Honeycrisp, cored and cut into 1-inch chunks (about 6 cups)
2 14.5-ounce cans pitted tart red cherries (water pack), undrained
1 pound ripe pears, cored and chopped (about 2¾ cups)
⅓ cup dried cranberries
2 teaspoons vanilla
1½ teaspoons apple pie spice
1 package 2-layer-size sugar-free yellow cake mix
⅓ cup canola oil
½ cup sliced almonds
Preheat oven to 350°F. In a very large bowl combine apples, cherries, pears, dried cranberries, vanilla and 1 teaspoon of the apple pie spice. Spread mixture in a 3-quart shallow baking dish.
In a medium bowl stir together cake mix and the remaining ½ teaspoon apple pie spice. Gradually add oil, tossing until mixture is crumbly. Sprinkle cake mixture on top of fruit layer; sprinkle with almonds.
Bake about 70 minutes or until topping is golden. Serve warm or at room temperature.
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.