1-1/4 cups shredded peeled apples (about 2 medium)
2 tablespoons lemon juice
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
1/2 cup sliced almonds, coarsely chopped
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter
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.