This recipe from my beloved Nana actually involves cherry pie filling, but Baby and I had blueberry pie filling in the cupboard that we had wrested from Maine a few months ago so made the substitution. Looking to do something with the jar of filling, I thought to bring this particular mix to a dinner party Baby and I were invited to for a great dessert--but loaded with hearty oats, these dreamy squares could serve as breakfast too, for your hosts to enjoy the morning after. Unless the whole thing gets consumed the night before. They are so buttery delicious!
From Nana's recipe box:
My suggestions in italics.
Temp 350 degrees
1 pkg Pillsbury Plus White Cake (Duncan Hines white cake will do too)
1 1/4 c rolled oats, uncooked
1/2 c butter
21 oz cherry pie filling (or blueberry)
1/2 cup chopped nuts (I used walnuts)
1/4 cup firmly packed brown sugar (I used dark brown sugar that we already had)
Preheat oven, grease pan (I used butter instead of Crisco or otherwise).
In a large bowl, combine cake mix, 6 T butter and I cup of oats. Mix until crumbly; save some for the top (approximately 1 cup).
Take rest of crumbs, add 1 egg and blend well. Press into pan. Spread cherry filling over crust. Take the cup reserved and add 1/4 c oats, 2 T butter, nuts and brown sugar, mix well and spread over cherries. May add whipped cream topping for extra fun.
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox