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Berry-Peach Cobbler w/ Sugared Almonds

Source of Recipe

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Berry-Peach Cobbler w/ Sugared Almonds

Cooking Light - July 2009
28 reviews rate this recipe 4.2 of 5 stars.
12 servings (serving size: 1 cup cobbler and 1/3 cup ice cream)
Prep 15 min. - Bake 50 min.

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:
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 stick margarine or butter, cut into small pieces
1/2 cup half-and-half

1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white

Remaining ingredient:
4 cups vanilla fat-free ice cream

Preparation:
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.

1/12 of recipe equals: Calories 321; Fat 8.9 g (Satfat 2 g, Monofat 2.7 g, Polyfat 0.8 g); Protein 5.3 g; Carbohydrate 58.9 g; Fiber 4.2 g; Cholesterol 19 mg; Sodium 147 mg