Filed under: Dessert, Food and Recipes | Tags: dessert, fruit cobbler, summer dishes
Fall is quickly approaching. It’s honestly my favorite time of year. The food, the smells, the air. It all makes me feel excited inside. But, before we bid Summer adieu, I wanted to share this fruit cobbler with you. I made it for my dad when he visited a few weeks back, and it was simply delicious: not overly sweet, just the right amount of fruit to crust ratio, and topped with these sugared almonds that yeild a slight crunch to the whole dish. Cooking Light calls it “the epitome of summer,” and featured it as the cover recipe of their July 2009 issue. I think it would be great to make for your family on Labor Day. Goodbye Summer, hello Fall. Oh, how I’ve missed you…
Berry-Peach Cobbler with Sugared Almonds
Courtesy of Cooking Light, July 2009 Issue
**Note: I was needing to purchase the ingredients for my family’s visit in advance, so I substiuted a bag of frozen mixed berries and 1/2 a bag of frozen peaches. I did not thaw before use, but simply put them in the bottom of my baking dish and assembled as the recipe requires. No difference between frozen and fresh could be noticed. Also, this method of buying frozen berries was much more cost effective and less prep work was involved.
3 (6 ounce) packages fresh blueberries
3 (5.6 ounces) packages fresh blackberries
3 medium peaches, peeled and sliced
2/3 cup granulated sugar
2 1/2 tbsp cornstarch
3 tbsp fresh lemon juice
1/8 tsp salt
4.5 ounces all-purpose flour (about 1 cup)
1/4 cup granulated sugar
2 tbsp cornstarch
1/2 tsp baking powder
1/8 tsp salt
6 tbsp chilled butter, cut into small pieces
1/2 cup half and half
1/3 cup sliced almonds
3 tbsp turbinado sugar
1 tbsp egg white
1. Preheat oven to 350
2. To prepare filling, combine blueberries, blackberries, and peaches in a 13×9 baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tbsp cornstarch, juice, and 1/8 tsp 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 tbsp cornstarch, baking powder, and 1/8 tsp 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 fat-free vanilla ice cream, if desired.
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