Blueberry-Apple Cobbler with Almond Topping Recipe

Blueberry-Apple Cobbler with Almond Topping Recipe photo by Taste of Home

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Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. — Cathy Rau, Newport, Oregon

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Blueberry-Apple Cobbler with Almond Topping Recipe

Prep: 25 min. Bake: 30 min. + cooling

Yield: 12 Servings

25 30 55

Ingredients

2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 cups fresh or frozen unsweetened blueberries
1-1/4 cups shredded peeled apples (about 2 medium)
2 tablespoons lemon juice
BISCUIT TOPPING:
1-3/4 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup half-and-half cream
1/2 cup plain yogurt
1 teaspoon vanilla extract
ALMOND CRUMBLE:
1/2 cup sliced almonds, coarsely chopped
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter

Directions

In a large bowl, combine the sugar, cornstarch, cinnamon and nutmeg. Add the blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
For biscuit topping, in a small bowl, mix the flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk the cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit.
For almond crumble, in another bowl, combine the almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack for 30 minutes before serving. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 341 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 279 mg sodium, 53 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Blueberry-Apple Cobbler with Almond Topping in Taste of Home February/March 2013