Peachy Crumb Cobbler

• 1 pkg. Duncan Hines wild blueberry muffin mix
• 1/4 c. sugar
• 1/2 tsp. cinnamon
• 6 Tbsp. (3/4 stick) butter or margarine
• 1/2 c. chopped pecans
• 2 cans (1 lb. 6 oz. each) peach pie filling
• 1/2 c. sugar
• 1 tsp. cinnamon
• 3 tsp. almond extract
• ice cream (if desired)

1. Preheat oven to 350u0b0.
2. In a medium bowl, combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon.
3. Cut in butter, then stir in nuts.
4. In a 13 x 9-inch pan, combine pie filling, 1/2 cup sugar, 1 teaspoon cinnamon, the almond extract and the drained blueberries.
5. Spoon the crumb topping over the peaches.
6. Bake at 350u0b0 for 35 to 40 minutes, until topping is golden brown.
7. Serve with ice cream, if desired.
8. Makes 12 to 15 servings.

duncan, sugar, cinnamon, butter, pecans, sugar, cinnamon, almond extract, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=601165 (may not work)