Easy Pie Filling Dessert Squares

This recipe works well with canned raspberry, cherry, blueberry or lemon pie filling. A cross between a square and a fruit crisp, the base is a little crumbly, so you might want to serve these in cupcake liners.

Preheat oven to 325 degrees F.

Grease a 9 x 13 inch baking pan.

• 1 cup soft butter or margarine
• 1 cup white granulated sugar
• 1 tsp. vanilla
• 2 eggs
• 2 cups all purpose flour
• 1 cup chopped walnuts, hazelnuts or pecans (optional)
• 2 19 oz. cans pie filling

Cream butter and sugar, beat in eggs and vanilla. Mix in flour and nuts just to blend. Spread 3/4 of the batter evenly in the bottom of the greased baking pan. Spread fruit filling carefully over the batter. Drop spoonfuls of remaining batter over top of the fruit filling.

Bake at 325 degrees F. for 45 minutes.

Cut in squares.

A nice dessert served warm with vanilla ice cream.