Ingredients

Preparation/assembly 35 minutes, 45 minutes baking, total time 80 minutes

For the filling:
3 pounds peaches, peeled and sliced into 1/2-inch slices
1 pint fresh blueberries, stems removed, washed
1 pint blackberries, washed
1/2 cup sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon nutmeg

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

Directions

Preheat oven to 375 F. Grease a 9-by-13-inch baking dish or similar size.

Place peaches, blueberries and blackberries in a large bowl. Whisk together sugar, cornstarch and nutmeg. Pour over fruit and mix together until well incorporated. Pour into baking dish. Bake for 10 minutes while preparing almond topping.

Sift flour, sugar, baking soda, baking powder and salt into a medium bowl. On the large-hole side of a box grater, grate the butter and almond paste (yes, it can be done) into flour mixture. Mix with fingers until the dough is the texture of small crumbs (or use a food processor, or pastry cutter). Add buttermilk and stir until just mixed. To make sure you get tender biscuits, don't overmix.

Remove baking dish from oven and drop dough by rounded tablespoons on top of hot fruit (an ice-cream scoop with a wire release makes this step effortless). Return dish to oven and bake for 35 minutes more, or until fruit is bubbly and biscuits are golden-brown. Delicious cold, or warm, served with vanilla ice cream. Makes 8 to 10 servings.