1 pkg. Duncan Hines blueberry muffin mix
1 can cherry pie filling
1/2 tsp. cinnamon
1/2 tsp. almond extract
1/4 c. chopped nuts
1/4 c. butter

Preheat oven to 350 degrees. In a medium saucepan melt butter; set aside to cool. Empty berries into strainer and rinse under running cool water. Set aside to strain.

Pour fruit pie filling into ungreased 8" pan. Sprinkle cinnamon and almond extract and drained blueberries evenly over pie filling. Add dry muffin mix and nuts to cooled melted butter; combine with spoon or fork until crumbly. Distribute evenly over fruit in pan. Bake at 350 degrees for 30 to 40 minutes.