Peach-Blueberry Crisp

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Washington Post


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16 ounces frozen peaches, defrosted (2 1/4 cups)

16 ounces frozen blueberries, defrosted (2 1/4 cups)

1/2 teaspoon almond extract

1/3 cup white (granulated) sugar

1 tablespoon cornstarch

1/4 cup quick-cooking or regular oatmeal (do not use instant oatmeal)

1/2 cup flour

1/3 cup light brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

3 tablespoons cold salted or unsalted butter, cut into small cubes

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