Strawberry, Blueberry, Peach Cobbler

You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler

adapted from Cooking Light

Ingredients

For the filling:
1 (16-ounce) package fresh strawberries, sliced
2 (6-ounce) packages fresh blueberries
3 medium peaches, peeled and sliced
Cooking spray
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
3 tablespoons fresh lemon juice
1/8 teaspoon salt
For the 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 milk
1/3 cup sliced almonds
3 tablespoons turbinado sugar
1 tablespoon egg white

Instructions

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