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Ingredients
- 1 pkg. wild blueberry muffin mix (Duncan Hines)
- 1/4 c. sugar
- 1/2 teaspoon cinnamon
- 4 tbsp. butter
- 1/2 c. walnuts, minced
- 2 cans peach pie filling
- 1/4 c. sugar
- 1 teaspoon cinnamon
- 1 teaspoon almond extract
Directions
- Preheat oven to 350 degrees. Wash blueberries and set aside to drain. In medium bowl, combine dry muffin mix, 1/4 c. sugar and 1/2 tsp. cinnamon; cut in butter, then stir in nuts. In a 9 x 13 inch pan, combine pie filling, 1/4 c. sugar, 1 tsp. cinnamon and almond extract and liquid removed blueberries. Spoon the crumb topping over the peach mix. Bake at 350 degrees for 35 to 40 min till topping is golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 141 | 51% |
| Total Fat 16.27g | 20% |
| Saturated Fat 7.8g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 129mg | 5% |
| Potassium 39mg | 1% |
| Total Carbs 33.31g | 9% |
| Dietary Fiber 1.0g | 3% |
| Sugars 28.48g | 19% |
| Protein 1.68g | 3% |
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