Peach and Berry Almond Cobbler

For the filling:
3 pounds peaches (1/2 " slices)
1 pint blueberries
1 pint blackberries
1/2 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon nutmeg

Preheat oven to 375F. Grease 9-by-13 " baking dish
Place fruit in large bowl. Whisk togather sugar, cornstarch and nutmeg. Pour over fruit and mix until well incorporated. Pour into baking dish. Bake for 10 minutes while preparing the almond topping.

For the Cobbler Topping:
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (8 tablespoons) cold butter
7-ounce package almond paste
1 cup buttermilk

Sift flour, sugar, baking powder, baking soda and salt into medium bowl. On the large-hole side of a box grater, grate the butter and the almond paste into the flour mixture. Mix with fingers until the dough is the texture of small crumbs. Add buttermilk and stir until just mixed. (Don't overmix) Remove baking dish from oven and drop dough by rounded tablespoons on top of the hot fruit. Return dish to oven and bake 35 minutes more, or until fruit is bubbly and biscuits are golden-brown.

Recipe from Andre Prost, Inc., Odense Almond Paste

Posted to you from a Marzipan Lover.....Pati