Berry-Peach Cobbler With Sugared Almonds

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

1. 1

   Preheat oven to 350.

2. 2

   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.

3. 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 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.

4. 4

   Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.