Recipe by MyRecipes February 2007

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Yield:
6 Servings
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

496 calories; fat 17g; saturated fat 6g; protein 6g; carbohydrates 82g; fiber 5g; cholesterol 21mg; sodium 167mg.
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