1 pkg. Duncan Hines wild blueberry muffin mix
1/4 c. sugar
1/2 tsp. cinnamon
6 tbsp. (3/4 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, set aside to drain. In medium bowl combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter and then stir in nuts.

In a 9 x 13 inch pan, combine 1/4 cup sugar, 1 teaspoon cinnamon, the almond extract, peach pie filling and drained blueberries. Spoon the crumb topping over the peach mixture. Bake at 350 degrees for 30-40 minutes until topping is golden brown. Serve with ice cream if desired.