Berry-Peach Cobbler with Sugared Almonds

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 8.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.3g
  • Carbohydrate: 58.9g
  • Fiber: 4.2g
  • Cholesterol: 19mg
  • Iron: 1.1mg
  • Sodium: 147mg
  • Calcium: 101mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Berry-Peach Cobbler with Sugared Almonds Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy