Peach Berry Cobbler

2 (15oz) cans juice packed sliced peaches, drained

1/2 cup sugar

2 T. cornstarch

1 tsp. almond extract

1 (6oz) container fresh raspberries

1 (6oz) container fresh blackberries

Topping:

1 cup flour

3 1/2 T. sugar, divided

1 1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup butter, cut into 1/2" pieces

1/2 cup fat free half & half or milk

Preheat over to 400 degrees & lightly butter a 9" baking dish. Stir together peaches, sugar, cornstarch & extract in a medium saucepan. Bring to a boil & simmer for 3-5 minutes over low heat until thickened. Lightly stir in berries & spread in prepared pan. 

To prepare topping, stir together flour, 3 T. sugar, baking powder & salt in a medium bowl. Cut in butter with a pastry blender or fork until it's in small pieces; stir in half & half. Drop spoonfuls over fruit & sprinkle with remaining sugar. Bake for 25 to 30 minutes or until topping is lightly browned & cooked through. 

** May substitute 3 cups peeled fresh peach slices when fresh peaches are in season.