Blueberry fruit crunch [recipe]

Needs:
1 package of Duncan Hines blueberry muffin mix [or some other blueberry muffin mix ]
1/4 cup (1/2 stick) of butter or maragarine
1 can (one pound, five ounces) of fruit pie filling
1/2 tea spoon of cinnamon
1/2 tea spoon of almond extract if wanted [optional]
1/4 cup of chopped nuts [optional, may want to use unless you have an alergy]
Ice cream or whipped cream can be used if wanted [optional]
This will make 8-10 servings. You can increase or decrease amounts to wanted amount.

Preheat oven to 350. In a medium saucepan melt butter; set aside to cool slightly.
Empty blueberries into strainer and rinse under cool water. Set aside to drain.
Pour fruit pie filling into an undergreased 8- or 9-inch square pan. Sprinkle cinnamon and almod extract, if desired, and drained blueberries 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 for 30 to 40 minutes, until golden brown. If desired, serve with ice or whipped cream.

Enjoy

Nice recipe! It sounds tasty, I'll have to try it out tomorrow

Great! Glad I could be of service to you
Tell me how it works out.

That sounds fun to make and eat

Yumm! I made it yesterday

That sounds great, I'll have to try it sometime