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1/2 cup (1 stick) butter or margarine, divided
1 (18.25 ounce) box French vanilla cake mix
1 1/4 cups rolled oats, divided
1 egg, beaten
1 (21 ounce) can peach pie filling
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
Heat oven to 350 degrees F. Spray a 9 x 13-inch glass baking dish with nonstick cooking spray and set aside.
Melt 6 tablespoons of the butter. Stir the cake mix, melted butter and rolled oats together in a large bowl until the mixture is crumbly. Set aside 1 cup of the mixture. Stir the beaten egg into the remaining mixture and press into the bottom of the prepared baking dish. Spread the pie filling over the crust.
Melt the remaining 2 tablespoons of butter and stir together with the remaining crumb mixture, pecans, brown sugar and cinnamon. Crumble evenly over the pie filling and bake for 40 to 45 minutes, until golden. Cool completely before cutting into squares.
1 (18.25 ounce) box French vanilla cake mix
1 1/4 cups rolled oats, divided
1 egg, beaten
1 (21 ounce) can peach pie filling
1/2 cup chopped pecans
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
Heat oven to 350 degrees F. Spray a 9 x 13-inch glass baking dish with nonstick cooking spray and set aside.
Melt 6 tablespoons of the butter. Stir the cake mix, melted butter and rolled oats together in a large bowl until the mixture is crumbly. Set aside 1 cup of the mixture. Stir the beaten egg into the remaining mixture and press into the bottom of the prepared baking dish. Spread the pie filling over the crust.
Melt the remaining 2 tablespoons of butter and stir together with the remaining crumb mixture, pecans, brown sugar and cinnamon. Crumble evenly over the pie filling and bake for 40 to 45 minutes, until golden. Cool completely before cutting into squares.
