Berry-Peach Cobbler with Sugared Almonds

Ingredients

• 0.3 cup almonds sliced
• 0.5 teaspoon double-acting baking powder 
• 16.8 ounce blackberries fresh
• 18 ounce blueberries fresh
• 6 tablespoons butter chilled cut into small pieces
• 2 tablespoons cornstarch 
• 2.5 tablespoons cornstarch 
• 1 tablespoon egg white 
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.7 cup granulated sugar 
• 0.5 cup half-and-half 
• 3 tablespoons juice of lemon fresh
• 3 medium peaches peeled sliced
• 0.1 teaspoon salt 
• 3 tablespoons sugar 
• 4 cups whipped cream fat-free

Equipment

• oven
• knife
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9inch baking dish lightly coated with cooking spray.
3. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
4. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
5. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well.
6. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal.
7. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling.
8. Combine almonds, turbinado sugar, and egg white; sprinkle over top.
9. Bake at 350 for 50 minutes or until topping is browned.
10. Let stand 10 minutes.
11. Serve with ice cream.