Berry-Peach Cobbler with Sugared Almonds

A delicious combination of blueberries, blackberries, and peaches yields a sweet, juicy dessert that's the epitome of summer.

Yield: 12 servings (serving size: 1 cup cobbler and 1/3 cup ice cream)

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 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.

Nutritional Information

Calories:

321

Fat:

8.9g (sat 4.5g,mono 2.7g,poly 0.8g)

Protein:

5.3g

Carbohydrate:

58.9g

Fiber:

4.2g

Cholesterol:

19mg

Iron:

1.1mg

Sodium:

147mg

Calcium:

101mg