Blueberry Peach Cobbler

• 2 1/2 cups all-purpose flour
• 2/3 cup ground toasted almonds
• 1 teaspoon salt
• 2/3 cup butter
• 1/4 cup plus 3 tablespoons whole milk
• 4 cups fresh blueberries
• 4 cups coarsely chopped fresh peaches
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 2 tablespoons amaretto
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 egg white, lightly beaten
• 2 tablespoons sugar
• 2 tablespoons chopped almonds
• 2 1/4 cups French vanilla ice cream

1. Combine first 3 ingredients; cut in 2/3 cup butter with a pastry blender until mixture is crumbly. Sprinkle milk, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Knead dough 4 or 5 times. Cover and chill 1 hour.
2. Combine blueberries and next 6 ingredients in a large saucepan. Cook over medium heat, stirring frequently, 10 minutes or until thickened. Remove from heat; let cool.
3. Roll half of chilled pastry into a 13-inch square on a floured surface, and place in a greased 8-inch square baking dish. Pour fruit mixture into pastry-lined dish. Roll remaining pastry into a 10-inch square. Place pastry over fruit mixture. Fold edges under, and flute. Brush pastry with egg white; sprinkle with 2 tablespoons sugar and chopped almonds. Cut several slits in top crust. Bake at 375u0b0 for 40 minutes or until golden. Serve warm, and top each serving with 1/4 cup ice cream.

flour, ground toasted almonds, salt, butter, milk, fresh blueberries, peaches, sugar, cornstarch, amaretto, butter, ground cinnamon, egg, sugar, almonds, vanilla ice cream

Taken from www.myrecipes.com/recipe/blueberry-peach-cobbler-0 (may not work)