Layered Fruit Crumble

12 tablespoons (1½ sticks) butter

cup water

1 can (20 ounces) crushed pineapple packed in juice

4 ripe medium bananas, fresh or frozen (see note)

1 pound frozen sliced peaches (see note)

1 box (16.25 ounces) white or yellow cake mix

½ cup sliced almonds

Heat the oven to 350 degrees. Coat a 13-by-9-inch glass or metal baking dish with nonstick cooking spray.

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.

Spread the pineapple (with its juice) evenly in the bottom of the prepared dish. Cut the bananas into slices about ¼ inch thick and place them evenly over the pineapple. Break up any large chunks of peaches and sprinkle them over the bananas.

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.

Bake 45-55 minutes, or until the top is golden and the edges are bubbly.

Serves 12.

Cook’s notes: 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 refreeze into a big clump. If this has happened to your peaches, simply whack the bag on the counter before opening it to break them up.

Nutrition values per serving: 296, 14 g fat (7 g saturated), 42 g carbohydrates, 3 g fiber, 3 g protein, 24 mg cholesterol, 270 mg sodium.