1 pkg. Duncan Hines wild blueberry muffin mix
1/4 c. sugar
1/2 tsp. cinnamon
4 tbsp. (1/2 stick) butter
1/2 c. chopped pecans
2 (1 lb., 16 oz. each) cans 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 peach mixture. Bake at 350 degrees for 35-40 minutes, until topping is golden brown. Serve with ice cream, if desired.