1 pkg. wild blueberry muffin mix (Duncan Hines)
1/4 c. sugar
1/2 tsp. cinnamon
4 tbsp. butter
1/2 c. walnuts, chopped
2 cans peach pie filling
1/4 c. sugar
1 tsp. cinnamon
1 tsp. almond extract

Preheat oven to 350 degrees. Wash blueberries and set aside to drain. In medium bowl, combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon; cut in butter, then stir in nuts. In a 9 x 13 inch pan, combine pie filling, 1/4 cup sugar, 1 teaspoon cinnamon and almond extract and drained blueberries. Spoon the crumb topping over the peach mixture. Bake at 350 degrees for 35 to 40 minutes until topping is golden brown.