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Blueberry-Apple Cobbler with Almond Topping

 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 King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 1/3 cup packed brown sugar

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Blueberry-Apple Cobbler with Almond Topping (continued)

Ingredients (continued)

  • 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.