Peach-Blueberry Crumble

• 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

1. Preheat oven to 350u0b0F. 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.
2. 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.
3. 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.

peaches, fruit juice, sugar, cornstarch, nutmeg, salt, frozen blueberries, flour, light brown, sugar, unsalted butter, almond, almonds

Taken from www.myrecipes.com/recipe/peach-blueberry-crumble (may not work)