Makes 12 to 15 servings.

1 pkg. Duncan Hines wild blueberry muffin mix
1/4 c. sugar
1/2 tsp. cinnamon
6 tbsp. (3/4 stick) butter
1/2 c. chopped pecans
2 cans (1 lb. 6 oz. each) peach pie filling
1/4 c. sugar
1 tsp. cinnamon
1 tsp. almond extract
Ice cream, if desired

Preheat oven to 350 degrees. Wash blueberries and set aside to drain.

In a medium bowl combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter, then stir in nuts.

In a 13 x 9-inch pan combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon, the almond extract and the drained blueberries. Spoon the crumb topping over the peaches.