Berry-Peach Cobbler With Sugared Almonds

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

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 12

Ingredients

• Filling

• 18  ounces fresh blueberries
• 18  ounces 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 1⁄2 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  almonds, sliced
• 3  tablespoons turbinado sugar
• 1  tablespoon  egg white

• Other

• 4  cups 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.