Mixed Berry Cobbler with Almonds

Fruit

8 c mixed berries; blueberries, raspberries, blackberries, strawberries
1⁄2 c granulated sugar
3 T cornstarch, or arrowroot flour
1 t lemon juice
1 t vanilla bean paste or extract
Pinch of salt

Topping

11⁄2 c all-purpose flour
1⁄4 c almond flour
11⁄2 t baking powder
1⁄4 c granulated sugar
1⁄2 t salt
6 T unsalted butter, cold, cut into pieces
3⁄4 c heavy cream
1 t vanilla bean paste or extract
1⁄4 t almond extract
2-3 T sliced almonds
2 T sparkling, Demerara, or turbinado sugar
Whipped cream (optional)

Preheat the oven to 350 degrees. Thoroughly butter a 9x13” baking pan or a 2 1⁄2 - 3 quart baking dish.

If you are using strawberries, hull, halve or quarter them if large. In a large bowl, combine the berries, sugar, cornstarch, lemon juice, vanilla, and salt. flour, baking powder, and salt. Transfer mixture to the prepared pan/dish.

In another large bowl, whisk together the flours, baking powder, sugar, and salt. Work in the butter, using your fingers or a pastry blender, until the butter chunks are the size of small peas. Add cream, vanilla, and almond extract and stir with a fork to obtain a sticky dough.

Dollop the batter (it will be thick) onto the fruit. Sprinkle with the almonds and sparkling sugar.

Bake for 50-60 minutes, until the topping is lightly browned and the fruit is bubbling. Let cool for at least an hour on a wire rack (to let juices thicken) before serving. Serve with whipped cream.