Blackberry-Peach Cobbler

The recipe for this was actually a peach-blackberry cobbler, but Todd brought such big, beautiful blackberries home that I had to use all of them (more than the recipe called for). I cheated, too, and used one of those refrigerated pie crusts. I will never perfect pie crusts from scratch as long as I can buy a pretty decent unbaked crust at the grocery store (to my eternal shame).

I mixed 2 cups sliced peaches (from a bag of frozen) with 1/3 cup sugar, 1/2 tablespoon cornstarch, a couple squeezes of lemon juice and some finely chopped ginger (not enough, though, because I couldn't really taste it in the finished product). Then I folded the blackberries in (2 cups), being careful not to crush them. Left that to get juicy while I prepared the lattice top.

I unfolded the crust and brushed it with egg white, then sprinkled it with sugar, cinnamon and a few grates of nutmeg. Cut it in strips, then poured the fruit into the gratin dish and wove the strips on top (I only used about 1/2 of one crust; I baked the rest as ice-cream garnishes). Baked in a 375 degree oven for 45 minutes. Let it cool a bit, then serve over vanilla ice cream (it's especially good when it's still warm, and the juices run in with the melting ice cream).