CRUMB TOPPING MIX:

1 pkg. Duncan Hines wild blueberry muffin mix
1/4 c. sugar
1/2 tsp. cinnamon
4 tbsp. butter, softened
1/2 c. chopped pecans

FILLING:

1 can cherry pie filling
1 can apple pie filling
1/4 c. sugar
1 tsp. cinnamon
1 tsp. almond extract
1 can water-packed blueberries, drained
1 sm. can blueberries from muffin mix, drained

Combine all ingredients for filling and place in bottom of a 9 x 13 inch baking dish.

Combine ingredients for crumb topping and spoon over fruit mixture (muffin mix, sugar, cinnamon, butter and pecans).

Bake at 350 degrees for 35-40 minutes until topping is golden.

Serves 12. Great warm with ice cream.