Berry-Peach Cobbler with Sugared Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Take peach cobbler to a whole new level by adding blueberries and blackberries which yields a sweet, juicy dessert that's the epitome of summer. Ingredients:
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 |
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 |
4 cups vanilla fat-free ice cream |
Directions:
1. Preheat oven to 350°.
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. 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.
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