Berry-Peach Cobbler with Sugared Almonds

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Calories: 321; Fat: 8.9g; Protein: 5.3g; Carbs: 58.9g; Fiber: 4.2g; Cholesterol: 19mg; Iron: 1.1mg; Sodium: 147mg; Calcium: 101mg

* Serving size: 1 cup cobbler and 1/3 cup ice cream

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  • 12

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

Step 1

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.

4. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

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