Name: Berry-Peach Cobbler With Sugared Almonds
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 , 12 serving(s)
Ingredients: 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; 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; 4 cups vanilla ice cream

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Recipe by FolkDiva

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Berry-Peach Cobbler With Sugared Almonds created by Sharon123

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

Ready In:: 1hr 15mins
Serves:
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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

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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@FolkDiva

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@FolkDiva

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

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photo by Sharon123

7/21/2009

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review by Sharon123

7/21/2009

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.

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creation by FolkDiva

6/23/2009

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