Alvorina Ford, Lillie School
- 1 package Duncan Hines wild blueberry muffin mix
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 6 Tbsp (3/4 stick) butter or margarine
- 1/2 cup chopped pecans
- 2 (1 lb. 6 oz.) cans peach pie filling
- 1/2 cup sugar
- 1 tsp cinnamon
- 3 tsp almond extract
- Ice cream, if desired
Preheat oven to 350°. In a medium bowl, combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter, then stir in nuts. In a 13×9 inch pan, combine pie filling, 1/2 cup sugar, 1 teaspoon cinnamon, the almond extract and the drained but blueberries. Spoon the crumbs topping over the peaches.
Bake at 350° for 35 to 40 minutes, until topping is golden brown.
Serve with ice cream if desired.