Peach Blueberry Crisp with Almond Cornmeal Topping

Time for a dish of Peach-Blueberry Crisp with Almond Cornmeal Topping

Cook's Notes: Sweet juicy summer fruits nestled under a  cinnamon cornmeal topping and cooked until it's thick and bubbly. Dig in and don't forget a scoop of ice cream.  

• 5 medium peaches, peeled and diced 
• 2 cups blueberries
• ½ cup brown sugar
• 1 teaspoon cold butter, cut into small pieces
• 1 teaspoon lemon juice
• 1 tablespoon each vanilla, flour, cornstarch
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon, divided in half 
• 1 tablespoon Amaretto or 1/2 teaspoon almond extract 
• 1 package (7.4 oz) sweet corn cake mixture e.g. Chi Chis brand or a box of Jiffy Corn Muffin mix  
• 1/3 cup sliced almonds

Directions: 

Cornmeal: Make the cornmeal crumble according to package or box directions. Add in half of the cinnamon,fold in almonds and refrigerate.
Crisp: 

• Heat oven to 350 degrees. Use a 9 inch pie pan.
• Combine the peach slices, blueberries, brown sugar, lemon juice, vanilla, Amaretto or almond extract in a large bowl. Sift in the flour, cornstarch and other half of cinnamon. Gently stir until well combined.
• Pour the peach-blueberry mixture into a 9-inch pie plate. Top with butter. 
  
• Place dollops of cornmeal crumble evenly over the top. Place on a foil-lined baking sheet and bake until the fruit is bubbling and the cornmeal crumble is golden, about 45-50 minutes, rotating the pan halfway through.
• Remove from the oven and allow to cool briefly before serving. Serve warm with vanilla ice cream.