Berry-Peach Cobbler With Sugared Almonds - cooking recipe

Ingredients

Filling
18 ounces fresh blueberries
18 ounces 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 1/2 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 almonds, sliced
3 tablespoons turbinado sugar
1 tablespoon egg white
Other
4 cups vanilla ice cream

Preparation

Preheat oven to 350.
To prepare filling, combine blueberries, blackberries, and peaches in a 13x9 inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoon 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 teaspoonsalt, 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 wihite; sprinkle over top.
Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.