1 pkg. white or yellow cake mix
1 1/4 c. quick cooking oats, divided
1/2 c. butter, softened
1 egg
1/2 c. chopped pecans
1/4 c. firmly packed brown sugar
1/2 tsp. cinnamon
1 (21 oz.) can blueberry pie filling
whipped cream or Cool Whip

Preheat oven to 350°F. In a large bowl, combine cake mix, 1 cup oats and 6 tablespoons butter until crumbly. (A pastry blender mixes this well.) Reserve 1 cup crumbs for topping. Blend egg into remaining crumbs. Press into a "Pampered Chef" deep-dish baker or a 9 x 13-inch baking dish, 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 15 to 20 minutes or until crumbs are light golden brown. Cool completely before cutting. Serve with a dollop of whipped cream or Cool Whip. Also delicious with strawberry or cherry pie filling.