Cherry Crisp

Directions

1. 1
   Heat oven to 350°.
2. 2
   Cut butter into dry cake mix until crumbly; reserve 1 1/2 cups of mixture.
3. 3
   Pat remaining mixture lightly in ungreased oblong pan (13 x 9 x 2-inch), building up 1/2-inch edges.
4. 4
   Spread pie filling over cake mixture to within 1/2 inch of edges.
5. 5
   Mix nuts and reserved mixture; sprinkle over top.
6. 6
   Bake for 45 to 50 minutes.
7. 7
   Serve warm, if desired, with any whipped topping or ice cream.
8. 8
   Makes 12 to 15 servings.