1 Pillsbury pie crust, 10 inch
1 c. sugar
1 egg, beaten
1/2 tsp. vanilla
3 tbsp. brown sugar
3 tbsp. unsalted butter
1/4 tsp. ground nutmeg
5-6 tbsp. flour
1/4 tsp. salt
3 c. fresh blueberries
1 pkg. sm. cream cheese
1/4 c. rolled oats
3/4 tsp. cinnamon

Wash and drain blueberries. Place in bowl. Sprinkle with sugar. In medium bowl whisk remaining 3/4 cup granulated sugar, 2 tablespoons beaten egg, salt, and vanilla. Whisk until smooth. Fold in cream cheese, very gently. Pour cream mixture over blueberries; stir gently to blend. Pour into crust. Bake at 400 degrees for 15 minutes. Reduce temperature to 325 degrees; bake 30 minutes more.

Prepare topping by mixing brown sugar, 3 tablespoon flour, oats, butter, cinnamon, and nutmeg. Remove pie from oven. Sprinkle over pie leaving a 2-3 inch circle in center so filling peaks through. Increase oven temperature to 375 degrees; return pie to oven and bake 10 minutes more until filling is set.