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Categories:
peaches fruit juice sugar cornstarch nutmeg salt frozen blueberries flour light brown sugar unsalted butter almond almonds
Viewed: 15 - Published at: 8 years agoIngredients
- 3 (15 oz.) cans sliced peaches
- in 100% fruit juice
- 3 tablespoons sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/8 teaspoon plus 1/4 tsp. salt
- 1 cup frozen blueberries
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown
- sugar
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon almond extract
- 1 cup chopped almonds
Method
- Preheat oven to 350°F. Drain peaches; set aside 1/2 cup juice. Mix sugar, cornstarch, nutmeg and 1/8 tsp. salt in a saucepan. Gradually whisk in reserved 1/2 cup juice. Cook, stirring, until thickened, 4 minutes. Remove from heat. Fold in peaches and blueberries; transfer to an 8-inch square baking dish.
- Combine flour, brown sugar and 1/4 tsp. salt in a small bowl. Stir in butter and almond extract until combined. Mix in almonds. Crumble mixture over fruit.
- Bake until topping is lightly browned and filling bubbles, 25 to 30 minutes. Cool on a wire rack for 20 minutes. Serve with ice cream, if desired.
