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
Instructions
Preheat oven to 350. To prepare filling, combine blueberryies, blackberries, and peaches in a 13X9-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.
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; gengly knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinando 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.
Originally Submitted
6/22/2009
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You can add this Berry-Peach Cobbler with Sugared Almonds recipe to your own private DesktopCookbook.
