Blackberry-Peach Cobbler

  • 2 packages fresh blackberries

  • 5 medium peaches, peeled and sliced

  • Cooking spray

  • 2/3 C. sugar

  • 2 ½ Tbsp. cornstarch

  • 3 Tbsp. lemon juice

  • pinch of salt

Topping

  • 1 C. flour

  • ¼ C. sugar

  • 2 Tbsp. cornstarch

  • ½ tsp. baking powder

  • 1/8 tsp. salt

  • 6 Tbsp. chilled unsalted butter, cut into small pieces

  • ½ C. half-and-half

  • 1/3 C. sliced almonds

  • 3 Tbsp. turbinado sugar

  • 1 egg white

Preheat oven to 350°. To prepare filling, combine berries and peaches in a 13x9-inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup sugar, cornstarch, juice and salt over the fruit. Toss gently. 

To prepare topping, combine flour, sugar, cornstarch, baking powder and salt. Cut butter into flour mixture until it resembles coarse meal. Add the half-and-half, gently knead dough until just moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar and egg white. Sprinkle over top. Bake at 350 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

Serves 12

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