Berry-Peach Cobbler With Sugared Almonds

“From Cooking Light magazine. Looks oh-so-yummy! Posted here for when I'm eating carbs again!”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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