Pour fruit pie filling into an ungreased 8 or 9 inch square pan. Sprinkle cinnamon and almond extract, if desired, and drained blueberries evenly over pie filling.

Add dry muffin mix and nuts to cooled, melted butter; combine with a spoon or fork until crumbly. Distribute evenly over fruit in pan. Bake at 350 degrees for 30 to 40 minutes, until golden brown. If desired, serve with ice cream or whipped cream.

Cherry, peach, pineapple, apple or blueberry.