Peach Berry Cobbler with Sugared Almonds
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
3 (6-ounce) packages fresh blueberries
3 (5.6-ounce) packages fresh blackberries
3 medium peaches, peeled and sliced
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
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.