Dessert | Fruit

Peach Berry Cobbler with Sugared Almonds

Finished cobbler

Labor Day weekend starts tomorrow. Seriously, where did our summer go? What are your plans for the weekend? I am fitting in one last visit to Disneyland with my niece and nephews before school starts. Get together with friends, celebration my sister in laws birthday and see the local premiere of a friends movie. I plan to savor the long last weekend of summer.

When I saw this cobbler in Cooking Light I earmarked it for future use. This week I decided to catch up and make some of those recipes before summer ends. It is a nice combination of berries and peaches topped with a sweet cobbler dough and sugared almonds.

Berry-Peach Cobbler with Sugared Almonds
Filling:
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

Topping:
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

Vanilla Fat Free Ice Cream

Preheat oven to 350°.
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.

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.