Berry-Peach Cobbler with Sugared Almonds (Cooking Light)

TamTastic

I just saw this in my July issue of Cooking Light that arrived. It's on the front cover. Looks so good! No picture of it online yet though! :ohwell:

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.


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

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.


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

CALORIES 321 ; FAT 8.9g (sat 4.5g,mono 2.7g,poly 0.8g); CHOLESTEROL 19mg; CALCIUM 101mg; CARBOHYDRATE 58.9g; SODIUM 147mg; PROTEIN 5.3g; FIBER 4.2g; IRON 1.1mg

Cooking Light, JULY 2009

indianagranny

looks good - thanks for posting