Berry-Peach Cobbler With Sugared Almonds

• Filling
• ounces fresh blueberries↗18 ounces
• ounces fresh blackberries↗18 ounces
• medium peaches, peeled and sliced↗3
• cooking spray
• cup granulated sugar↗2⁄3 cup
• tablespoons cornstarch↗2 1⁄2 tablespoons
• tablespoons fresh lemon juice↗3 tablespoons
• teaspoon salt↗1⁄8 teaspoon
• Topping
• ounces all-purpose flour (about 1 cup)↗4 1⁄2 ounces
• cup granulated sugar↗1⁄4 cup
• tablespoons cornstarch↗2 tablespoons
• teaspoon baking powder↗1⁄2 teaspoon
• teaspoon salt↗1⁄8 teaspoon
• tablespoons chilled butter, cut into small pieces6
• cup half-and-half↗1⁄2
• cup almonds, sliced↗1⁄3
• tablespoons turbinado sugar↗3
• tablespoon egg white1
• Other
• cups vanilla ice cream4

Step-by-step instructions

1. 1

   Preheat oven to 350.

2. 2

   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.

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 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.

4. 4

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