Denver Crunch
Denver Crunch is a three-layer dessert with a toasted pecan crust, a smooth cream cheese middle and a fruit topping. The base is made like pie pastry, then baked and crumbled, so it stays crisp against the soft filling. Brown sugar gives the crumbs a deep caramel note, which suits tart fruit. Thickened blackberries or boysenberries are a particularly good match for the rich cream cheese.
Instructions
Combine the flour, chopped pecans, brown sugar and butter as you would for a pie crust, working the mixture until it turns crumbly.
Press the crumbs into a pan and bake at 350°F until the crust is browned. Let it cool completely.
Break the cooled crust up with a fork into small pieces. You can set some aside to scatter over the top at the end if you like.
Beat the cream cheese with the powdered sugar and vanilla until the mixture is light and fluffy.
Spoon the cream cheese filling over the crust until the surface is fully covered.
Finish with your choice of fruit filling spread over the cream cheese layer. Thickened blackberries or boysenberries work especially well.
Make it personal.
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