Blueberry Crunch

1/2 cup butter
1 pkg white (or yellow) cake mix
2 cans (20 oz each) blueberry pie filling
1/4 cup chopped nuts 

Heat oven to 350 degrees.  Cut butter into cake mix (dry) until crumbly.  Reserve 1 cup mixture. Pat remaining mixture in an ungreased oblong  9X13″ pan, building up 1/2″ edge.  Spread pie filling over cake mixture to within 1/2″ of edge.  Mix nuts (sometimes I use oatmeal instead for texture if I am worried about allergies) and 1 cup reserved topping.  Bake 45-50 minutes.  Serve warm with ice cream or whipped topping.  

So easy and really divine flavor – especially if you love blueberries.  I am sure you could substitute any flavor pie filling – I just never deviate from the blueberry because I love them so much!