Berry Peach Cobbler With Sugared Almonds

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From cooking light magazine. looks oh-so-yummy! posted here for when i'm eating carbs again!

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Steps

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Preheat oven to 350.

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To prepare filling , combine blueberries , blackberries , and peaches in a 13x9 inch baking dish lightly coated with cooking spray.

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Sprinkle 2 / 3 cup granulated sugar , 2 1 / 2 tablespoon cornstarch , juice , and 1 / 8 teaspoon salt over fruit.

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Toss gently to combine.

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To prepare topping , weigh or lightly spoon flour into a dry measuring cup.

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Level with a knife.

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Combine flour , 1 / 4 cup granulated sugar , 2 tablespoons cornstarch , baking powder , and 1 / 8 teaspoonsalt , stirring well.

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Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal.

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Add half-and-half.

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Gently knead dough just until moistened.

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Drop dough by spoonfuls evenly over top of filling.

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Combine almonds , turbinado sugar , and egg wihite.

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Sprinkle over top.

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Bake at 350 for 50 minutes or until topping is browned.

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Let stand 10 minutes.

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Serve with ice cream.

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Ingredients

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fresh blueberries, fresh blackberries, peaches, cooking spray, granulated sugar, cornstarch, fresh lemon juice, salt, all-purpose flour, baking powder, butter, half-and-half, almonds, turbinado sugar, egg white, vanilla ice cream