1 pkg. Duncan Hines blueberry muffin mix
1/4 c. butter
1 (1 lb. 6 oz.) can fruit pie filling (you can use cherry, peach, apple or blueberry)
1/2 tsp. cinnamon
1/8 tsp. almond extract
1/4 c. chopped nuts

Preheat oven to 350 degrees. In a medium saucepan, melt butter; set aside to cool slightly. Empty blueberries into strainer and rinse under cold running water. Set aside to drain. Pour fruit pie filling into an ungreased 8 or 9 inch square pan. Sprinkle cinnamon, almond extract, and drained blueberries evenly over pie filling. Add dry muffin mix, nuts and melted butter. Combine with a spoon or fork until crumbly. Distribute evenly over fruit in pan. Bake for 30 to 40 minutes until golden brown.