Berry-Peach Cobbler With Sugared Almonds

Submitted by FolkDiva

"From Cooking Light magazine. Looks oh-so-yummy! Posted here for when I'm eating carbs again!"

 

• Ready In: 1hr 15mins
• Ingredients: 19
• Serves: 12

ingredients

• Filling

• 510.29 g fresh blueberries
• 510.29 g fresh blackberries
• 3 medium peaches, peeled and sliced
• cooking spray
• 157.80 ml granulated sugar
• 36.97 ml cornstarch
• 44.37 ml fresh lemon juice
• 0.61 ml salt

• Topping

• 127.57 g all-purpose flour (about 1 cup)
• 59.14 ml granulated sugar
• 29.58 ml cornstarch
• 2.46 ml baking powder
• 0.61 ml salt
• 88.74 ml chilled butter, cut into small pieces
• 118.29 ml half-and-half
• 78.78 ml almonds, sliced
• 44.37 ml turbinado sugar
• 14.79 ml egg white

• Other

• 946.36 ml vanilla ice cream

directions

1. Preheat oven to 350.
2. To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
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 teaspoonsalt, 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 wihite; sprinkle over top.
4. Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

Reviews

[Sharon123]

Yummy dessert that I loved with some vanilla icecream! I hlaved the recipe and used frozen berries. Loved the sugared almonds and overall very good. Thanks! Made for Newest Zaar Tag.