Graham cracker crust
1 lg. egg yolk, slightly beaten
1 (1 lb., 14 oz.) can cherry pie filling
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. granulated sugar
2 tbsp. light brown sugar, firmly packed
1/3 c. all-purpose flour
1/3 c. quick cooking oats
3 tbsp. butter, melted

Preheat oven to 375 degrees. Brush bottom and side of crust evenly with egg yolk. Bake on baking sheet until light brown, about 5 minutes. Remove crust from oven, place cherry pie filling bowl, combine cornstarch and water to make smooth paste. Mix into cherry pie filling, spoon into prepared crust.

Combine sugar, brown sugar, flour and oats; mix in melted butter. Spoon oat mixture over pie filling. Bake at 375 degrees on baking sheet for 35 minutes. Cool at least 4 hours on wire rack. Serve at room temperature.