Print Options

 
 
 Print
Blueberry-Apple Cobbler with Almond Topping Recipe

Blueberry-Apple Cobbler with Almond Topping Recipe

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

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

  • 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.

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.