1 (18-19 ounce) box white or yellow cake mix.
1 1/4 cups quick cooking oats, divided
1/2 cup butter or margarine, softened, divided
1 egg
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1 (21 ounce) can blueberry pie filling
Directions:
Heat oven to 350 degrees.
In a large bowl, combine cake mix, 1 cup oats and 6 tablespoons butter until crumbly. Reserve 1 cup crumbs for topping. Blend egg into remaining crumbs. Press into Deep Dish Baker forming a short rim. Bake for 12 minutes.
Meanwhile, to reserved crumbs, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon. Mix well. Remove base from oven and spread with pie filling. Sprinkle with reserved crumb mixture. Return to oven and bake for 15 to 20 minutes or until crumbs are light golden brown. Cool completely.
Cut into wedges. Serve with a dollop of whipped cream.
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