Blueberry Fruit Crunch Recipe

• 1 pkg. Duncan Hines blueberry muffin mix
• 1 can cherry pie filling
• 1/2 teaspoon cinnamon
• 1/2 teaspoon almond extract
• 1/4 c. minced nuts
• 1/4 c. butter

1. Preheat oven to 350 degrees.
2. In a medium saucepan heat butter; set aside to cold.
3. Empty berries into strainer and rinse under running cold water.
4. Set aside to strain.
5. Pour fruit pie filling into ungreased 8" pan.
6. Sprinkle cinnamon and almond extract and liquid removed blueberries proportionately over pie filling.
7. Add in dry muffin mix and nuts to cooled melted butter; combine with spoon or possibly fork till crumbly.
8. Distribute proportionately over fruit in pan.
9. Bake at 350 degrees for 30 to 40 min.

duncan, cherry pie filling, cinnamon, almond, nuts, butter

Taken from cookeatshare.com/recipes/blueberry-fruit-crunch-14960 (may not work)