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
For the filling:
- 1 16-ounce package fresh strawberries, sliced
- 2 6-ounce packages fresh blueberries
- 3 medium peaches (peeled and sliced)
- Cooking spray
- ½ cup granulated sugar
- 2 ½ tablespoons cornstarch
- 3 tablespoons fresh lemon juice
- ⅛ teaspoon salt
For the topping:
- 4.5 ounces all-purpose flour (about 1 cup)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 6 tablespoons chilled butter (cut into small pieces)
- ½ cup milk
- ⅓ cup sliced almonds
- 3 tablespoons turbinado sugar
- 1 tablespoon egg white
- Preheat oven to 350F.
- To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9â€“inch baking dish lightly coated with cooking spray. Sprinkle ½ cup granulated sugar, 2 ½ tablespoons cornstarch, juice, and ⅛ teaspoon salt over fruit; toss gently to combine.
- To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, ¼ cup granulated sugar, 2 tablespoons cornstarch, baking powder, and ⅛ 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 350Â° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.