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Strawberry, Blueberry, Peach Cobbler

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

  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 1/2 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.