- 1
Ingredients
- Topping:
- 6 cups blueberries
- 6 cups apples, peeled & sliced
- 1/2 cup sugar
- 3 tablespoons lemon juice
- pinch salt
- pinch nutmeg
- 2 tablespoons quick cooking tapioca
- 1 teaspoon lemon zest
- 2 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 4 teaspoons vanilla extract
- 12 tablespoons unsalted butter, cut into pieces & soft
- 1 cup sliced almonds, divided into 2 (1/2) cups
Preparation
Step 1
Spray 9 x 13 pan
Combine filling ingredients, pour into pan & cover with foil
Topping:
Combine flour, sugars (reserve 2 tbs granulated sugar) & salt into processor, drizzle vanilla over top
Pulse to combine, about 5 (1) second pulses
Add butter & half of almonds, process til mixture clumps into large crumbly balls, about 30 seconds, stopping to scrape down bowl
sprinkle in remaining almonds & give 2 quick pulses
Transfer mixture to parchment lined baking sheet & spread into even layer, crumbling into roughly 1/2" chunks
Place topping on middle rack, pan with fruit on lower rack
Bake til topping chunks are light brown & firm, about 20 mins
Remove both pans from oven
Remove foil from fruit & gently stir. If not bubbling, replace into oven til just starts to bubble
Sprinkle topping over fruit, sprinkle remaining sugar on top; bake til well browned & fruit is tender & bubbling around edges
Cool on wire rack at least 15 mins before serving
Fruit will thicken more as it cools