My friend Christine and her two little guys (Grant and Will) came to dinner Saturday night so after eating Leslie's Balsamic Chicken Bow Tie Pasta (to be posted soon) we finished the evening with cobbler and a scoop of vanilla ice cream. Lovely on a hot July night.
This recipe calls for turbinado sugar which is raw, crystallized sugar. I don't know how easy it is to find since I had a box that I had purchased in Paris after taking the baking class. I've already used it more than I thought I would, though. Note: Trader Joe's carries Turbinado sugar for $2.99.
- 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
- 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 (raw, crystallized sugar)
1 tablespoon egg white
1. Preheat oven to 350°.
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 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream (reduced fat, of course).