1 pkg. Duncan Hines Blueberry Muffin Mix
1/4 c. butter
1 can (1 lb. 5 oz.) fruit pie filling
1/2 tsp. almond extract, if desired
1/2 tsp. cinnamon
1/4 c. chopped nuts
Ice cream or whipped cream, if desired

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

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.