Peach And Blueberry Cobblers

• 3 None sheets phyllo pastry
• 3 tbsp butter, melted
• 1/4 cup ground almonds
• 28 oz can peach slices in juice, drained, chopped
• 1 tbsp brown sugar
• 2 tsp cornstarch
• 1 tsp ground cinnamon
• 6 oz frozen blueberries
• None None powdered sugar, for dusting

1. Preheat oven to 375u0b0. Place 4 ovenproof dishes (1 cup each) on a baking sheet.
2. For the pastry topping, place a sheet of phyllo on a flat work surface and brush with butter. Sprinkle with half the ground almonds. Repeat with the remaining phyllo, butter and almonds, ending with the third sheet of phyllo. Using kitchen scissors, cut pastry stack in half lengthwise, then in half crosswise.
3. For the filling, combine peaches, brown sugar, cornstarch and cinnamon in a medium bowl. Add blueberries and stir to combine.
4. To assemble, spoon filling into prepared dishes and top each with a pastry stack, tucking in any overhang. Bake for 20 mins or until bubbly and golden. Remove from oven and cool for 5 mins. Dust with powdered sugar and serve.

sheets phyllo pastry, butter, ground almonds, in juice, brown sugar, cornstarch, ground cinnamon, frozen blueberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/23953 (may not work)