Blueberry Peach Cobbler
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Ground toasted almonds||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Whole milk||7 Tablespoon (1/4 Cup Plus 3 Tablespoons)|
|Fresh blueberries||4 Cup (64 tbs)|
|Coarsely chopped peaches||4 Cup (64 tbs) (Fresh)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Egg white||1 , lightly beaten|
|Chopped almonds||2 Tablespoon|
|French vanilla ice cream||2 1⁄4 Cup (36 tbs)|
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.
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.
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 375° for 40 minutes or until golden.