Berry-Peach Cobbler with Sugared Almonds

Berry-Peach Cobbler with Sugared Almonds Recipe
Photo: Randy Mayor; Styling: Jan Gautro
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.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 321
Fat 8.9 g
Satfat 4.5 g
Monofat 2.7 g
Polyfat 0.8 g
Protein 5.3 g
Carbohydrate 58.9 g
Fiber 4.2 g
Cholesterol 19 mg
Iron 1.1 mg
Sodium 147 mg
Calcium 101 mg

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.

July 2009
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