2 1/2 c. flour
1 1/2 c. packed brown sugar
1 1/2 c. butter, melted
2 1/2 c. quick oats
1/4 tsp. baking soda
1 (21-24 oz.) can pie filling

Stir together flour, oats, brown sugar and soda, then stir in melted butter until well blended. Set aside 2 cups oat mixture for topping. Put remaining mixture into an ungreased 15x10x1 jelly roll pan. Bake at 350 degrees for 12 minutes.

Cut up or blender chop pie filling if too chunky. Carefully spread on top of baked crust. Sprinkle remaining oat mixture on top of fruit and pat down gently into fruit filling. Bake at 350 degrees for 20-25 minutes or more until top is golden. Cool in pan and drizzle with icing if desired.

FROSTING:

Stir together 1 cup powdered sugar and 1/4 teaspoon vanilla or almond extract and 1-2 tablespoons milk to make desired consistency. Makes about 1/2 cup.