Blueberry Peach Cobbler

1 pint (or less) fresh blueberries
1 package Duncan Hines Wild Blueberry Muffin Mix
2 cans (24 oz. each) peach pie filling
1 or 2 cans* (15 oz.) sliced peaches, drained
1/2 cup sugar, divided
1 1/2 teaspoon cinnamon, divided
1 teaspoon almond extract
4 tablespoon butter or margarine
1 cup chopped pecans

Rinse and drain fresh blueberries. Remove canned blueberries from muffin mix; rinse and drain. Set mix aside.

In a 13 x 9" pan, combine blueberries, peach pie filling, peaches, 1/4 cup sugar, 1 teaspoon cinnamon, and almond extract.

In a medium bowl, combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter, then stir in pecans. Spoon topping over fruit mixture.

Bake at 350 degrees for 35 - 40 minutes until topping is golden brown. Serve warm, with a scoop of ice cream if desired.

* Use 2 cans sliced peaches if more peach flavor is preferred.