1 pkg muffin mix
1/4 cup butter or margerine
1 can (1lb; 5oz) fruit pie filling
1 cup blueberries
1/2 teaspoon cinnamon
1/2 teaspoon almond extract if desired
1/4 cup 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.
Pour fruit pie filling into a ungreased 8- or 9 in square pan. Sprinkle cinnamon and almond extract, and 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. Serve with ice cream or whipped cream.