Taste of Home
Blueberry-Apple Cobbler with Almond Topping
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
YIELD: 12 servings.
This recipe uses the best cobbler topping I've found. Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. — Cathy Rau, Newport, Oregon
Ingredients
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2/3 cup sugar
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3 tablespoons cornstarch
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
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5 cups fresh or frozen unsweetened blueberries
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1-1/4 cups shredded peeled apples (about 2 medium)
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2 tablespoons lemon juice
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BISCUIT TOPPING:
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1-3/4 cups all-purpose flour
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1/4 cup sugar
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3 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup cold butter, cubed
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1/2 cup half-and-half cream
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1/2 cup plain yogurt
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1 teaspoon vanilla extract
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ALMOND CRUMBLE:
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1/2 cup sliced almonds, coarsely chopped
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1/3 cup all-purpose flour
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1/3 cup packed brown sugar
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2 tablespoons cold butter
Directions
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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.
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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.
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3.
For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
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4.
Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.
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