blueberry fruit crunch

1 package Duncan Hines Blueberry Muffin Mix
1/4 cup butter
1 can cherry, peach, pineapple, apple or blueberry pie filling
1/2 teaspoon cinnamon
1/2 teaspoon almond extract
1/4 cup chopped nuts
Ice cream or whipped cream, if desired

Preheat oven to 350. 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 8-9 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 the fruit in the pan. Bake at 350 for 30-40 minutes, until golden brown. If desired, serve with ice cream or whipped cream.

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