Delicate, full of flavour and calorie friendly. Process may look long but it is an easy, Enjoy!
Ingredients
3 1/2pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1 cup frozen Blueberries thawed and drained
1/3cup granulated sugar (2 1/3 ounces)
1¼ teaspoons cornstarch
3-5 teaspoons fresh lemon juice from 1 lemon
Pinch table salt
Pinch ground cinnamon
Pinch ground nutmeg Topping
1 cup unbleached all-purpose flour (5 ounces)
¼ cup granulated sugar (13/4 ounces) plus 1 tablespoon
¼ cup packed brown sugar. 1 3/4 ounces
1/8 teaspoon table salt
2 teaspoons vanilla extract
6 tablespoons unsalted butter , cut into 6 pieces and very soft
½ cup sliced almonds
Prep & Directions
1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. This is called macerating the peaches. It is a process of separating some juices from the peaches. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and add blueberries transfer to 8-inch-square glass baking dish or individual ramekins.
3. FOR THE TOPPING: While peaches are macerating (draining the juices), combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in work bowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process this untill mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes.
4. TO ASSEMBLE AND BAKE: Break up lightly browned topping and sprinkle a layer over peaches, spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.