Blueberry-Apple Cobbler with Almond Topping Recipe

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

Blueberry-Apple Cobbler with Almond Topping Recipe

Read Reviews
5 2 2
Publisher Photo
Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. — Cathy Rau, Newport, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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

Directions

Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish.
For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit.
For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving. Yield: 12 servings.
Originally published as Blueberry-Apple Cobbler with Almond Topping in Taste of Home February/March 2013

Nutritional Facts

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

  • 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
  1. Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish.
  2. For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit.
  3. For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
  4. Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving. Yield: 12 servings.
Originally published as Blueberry-Apple Cobbler with Almond Topping in Taste of Home February/March 2013

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Reviews forBlueberry-Apple Cobbler with Almond Topping

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MY REVIEW
kckamargo63 User ID: 7981779 214693
Reviewed Dec. 12, 2014

"I loved this cobbler. It's delicious and not too sweet."

MY REVIEW
teri daley User ID: 5288629 152026
Reviewed Feb. 3, 2013

"Was very good. We ate it with a scoop of ice cream. Next time I will try to 1/2 it as it is way too much o 3 or 4 people."

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