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 cans (1 lb. 6 oz. each) 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 to 40 minutes, until topping is golden brown, Serve with ice cream, if desired.