Berry-Peach Cobbler with Sugared Almonds

• Filling:
• 3 (6-ounce) packages fresh blueberries 
• 3 (5.6-ounce) packages fresh blackberries
• 3 medium peaches, peeled and sliced 
• Cooking spray
• 2/3 cup granulated sugar 
• 2 1/2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon salt 
• Topping:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar 
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces 
• 1/2 cup half-and-half
• 1/3 cup sliced almonds
• 3 tablespoons turbinado sugar
• 1 tablespoon egg white 
• Remaining ingredient:
• 4 cups vanilla fat-free ice cream 

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
3. 3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

I got this recipe from Cooking Light magazine.  It is a good summer recipe when peaches and berries are in season.  I use normal ice cream not fat free.  Depending on how sweet your fruit is you may want to add a bit of extra sugar.

Megan-3.5/5

Jesse-3.5/5