1 box Duncan Hines wild blueberry muffin mix
1/4 c. sugar
1/2 tsp. cinnamon
6 tbsp. butter
1/2 c. chopped pecans
2 c. peach pie filling
1/2 c. sugar
1 tsp. cinnamon
3 tsp. almond extract

Preheat oven to 350 degrees. In a medium bowl, combine dry muffin mix, sugar and cinnamon. Cut in butter; then stir in nuts.

In a 9x13 inch pan, combine pie filling, sugar, cinnamon and almond extract. Spoon the crumb topping over peaches. Bake for 35-40 minutes until golden brown. Serve with ice cream, if desired.