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Blueberry-Apple Cobbler with Almond Topping

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

12 ServingsPrep: 25 min. Bake: 30 min. + cooling

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

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Blueberry-Apple Cobbler with Almond Topping (continued)

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.

Nutrition 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.