1 pkg. Duncan Hines blueberry muffin mix
1/4 c. (1/2 stick) butter
1 can (1 lb. 5 oz.) fruit pie filling
1/2 tsp. cinnamon
1/2 tsp. almond extract
1/4 c. chopped nuts
Ice cream or whipped cream

Cherry, peach, apple or blueberry.

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

Pour fruit 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 spoon until crumbly. Distribute evenly over fruit. Bake at 350 degrees for 30-40 minutes. Serve with whipped cream.