Instructions: Preheat oven to 350 degrees.

Wash blueberries and set aside to drain.

In a medium bowl combine dry muffin mix, 1/4 cup sugar, 1/2 Tsp. cinnamon.

Cut in butter, then stir in nuts.

In a 13x9 inch pan combine pie filling, 1/4 cup sugar, 1 tsp. cinnamon, the almond extract and the drained blueberries.

Spoon the crumb topping over the peach mixture.

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

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