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Submitted by: Sharon Tillman from Hampton, VA
Originally shared on the web 02/01/2012

2 8-oz. tubes refrigerated biscuits, quartered and divided
1/3 c. brown sugar, packed
1/2 t. cinnamon
1/3 c. butter, melted
21-oz. can blueberry pie filling, divided

Layer one tube of biscuits in a slow cooker that has been sprayed with non-stick vegetable spray. In a small bowl, mix together brown sugar, cinnamon and butter just until combined; sprinkle half of mixture over biscuits. Spread half of pie filling over top. Layer with remaining biscuits; sprinkle with remaining brown sugar mixture and top with remaining pie filling. Cover and cook on high setting for 2-1/2 to 3 hours, until biscuits are golden. Makes 6 to 8 servings.