Blueberry-Apple Cobbler with Almond Topping

By barbsjustagirl

341 calories, 13g fat (7g sat. fat), 4 g protein

Ingredients

• Biscuit Topping:
• 2/3 cup sugar
• 3 Tbsp cornstarch
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 5 cups fresh or frozen unsweetened blueberries
• 1-1/4 cups shredded peeled apples (about 2 medium)
• 2 Tbsp lemon juice
• 1-3/4 cups all-purpose flour
• 1/4 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup cold butter, cubed
• 1/2 cup half-and-half cream
• 1/2 cup plain yogurt
• 1 tsp. vanilla extract
• Almond Crumble:
• 1/2 cup sliced almonds, coarsely chopped
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 Tbsp cold butter

Preparation

Step 1

1. 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 13x9" baking dish.

2. 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.

3. In another bowl combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle on top.

4. Bake at 375 degrees for 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack for 30 minutes before serving.