Berry-Peach Cobbler With Sugared Almonds
From Cooking Light magazine. Looks oh-so-yummy! Posted here for when I'm eating carbs again!
INGREDIENTS
NutritionFilling
- 18ounces fresh blueberries
- 18ounces fresh blackberries
- 3medium peaches, peeled and sliced
- cooking spray
- 2⁄3cup granulated sugar
- 2 1⁄2tablespoons cornstarch
- 3tablespoons fresh lemon juice
- 1⁄8teaspoon salt
Topping
- 4 1⁄2
- 1⁄4cup granulated sugar
- 2tablespoons cornstarch
- 1⁄2teaspoon baking powder
- 1⁄8teaspoon salt
- 6
- 1⁄2cup half-and-half
- 1⁄3cup almonds, sliced
- 3tablespoons turbinado sugar
- 1tablespoon egg white
Other
- 4cups vanilla ice cream
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DIRECTIONS
- Preheat oven to 350.
- 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.
- 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.
- Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
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