Berry-Peach Cobbler With Sugared Almonds

• Filling:
• 3 (6-ounce) packages fresh blueberries
• 3 (5.6-ounce) packages fresh blackberries
• 3 medium peaches, peeled and sliced
• Cooking spray
• 2/3 cup granulated sugar
• 2 1/2 tablespoons cornstarch
• 3 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• Topping:
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 6 tablespoons chilled butter, cut into small pieces
• 1/2 cup half-and-half
• 1/3 cup sliced almonds
• 3 tablespoons turbinado sugar
• 1 tablespoon egg white
• Remaining ingredient:
• 4 cups vanilla fat-free ice cream

1. Preheat oven to 350u0b0.
2. To prepare filling, combine blueberries, blackberries, and peaches in a 13 x 9-inch baking dish lightly coated with cooking spray. Sprinkle 2/3 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
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 teaspoon salt, 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 white; sprinkle over top. Bake at 350u0b0 for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.

filling, fresh blueberries, fresh blackberries, peaches, cooking spray, granulated sugar, cornstarch, lemon juice, salt, topping, flour, granulated sugar, cornstarch, baking powder, salt, butter, almonds, turbinado sugar, egg white, remaining ingredient, vanilla fat

Taken from www.myrecipes.com/recipe/berry-peach-cobbler-with-sugared-almonds (may not work)