Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 346.2 Kcal (1449 kJ) | ||
| Calories from fat | 185.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.67g | 32% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 7% | |
| Sodium | 154.91mg | 6% | |
| Potassium | 220.23mg | 5% | |
| Total Carbs | 35.99g | 12% | |
| Sugars | 15.94g | 64% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 6.88g | 14% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 64.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 311.22 Kcal (1303 kJ) | ||
| Calories from fat | 167.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.58g | 32% | |
|---|---|---|---|
| Cholesterol | 18.3mg | 7% | |
| Sodium | 139.26mg | 6% | |
| Potassium | 197.97mg | 5% | |
| Total Carbs | 32.35g | 12% | |
| Sugars | 14.33g | 64% | |
| Dietary Fiber | 3.59g | 16% | |
| Protein | 6.18g | 14% | |
| Vitamin C | 12.3mg | 23% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 58.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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