Peach-Blackberry Cobblers

Cooking Instructions

Heat oven to 400°F. Place 1 rack in middle. Have ready 4 single-serving size (10-oz capacity) oven-proof dessert dishes.

Mix 1/2 cup sugar and the cornstarch in a large bowl. Add peaches, lemon juice and ginger; toss gently to coat fruit. Let stand 15 minutes until juicy. Gently stir in blackberries; spoon fruit and juices into dessert dishes.

Brush pie crust with egg white. Mix remaining 1 Tbsp sugar, the cinnamon and nutmeg; sprinkle over crust. Using a pastry wheel or small sharp knife, cut crust in twenty 1/2-in.-wide strips. Arrange 4 strips (2 long strips cut in half), evenly spaced across top of fruit in each dish. Weave or place 4 more strips diagonally over first strips, to form a lattice, cutting longer strips in half. Trim as needed.

Place in oven; put a sheet of foil on lower rack to catch any drips. Bake 42 to 45 minutes until bubbly and crust is golden. Serve warm or at room temperature.

Planning Tip: Can be made up to 8 hours ahead. Cover airtight and refrigerate. Bring to room temperature before serving.