Ingredients
2/3 cup sugar3 tablespoons cornstarch1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmeg5 cups fresh or frozen unsweetened blueberries1-1/4 cups shredded peeled apples (about 2 medium)2 tablespoons lemon juiceBISCUIT TOPPING:1-3/4 cups all-purpose flour1/4 cup sugar3 teaspoons baking powder1/2 teaspoon salt1/2 cup cold butter, cubed1/2 cup half-and-half cream1/2 cup plain yogurt1 teaspoon vanilla extractALMOND CRUMBLE:1/2 cup sliced almonds, coarsely chopped1/3 cup all-purpose flour1/3 cup packed brown sugar2 tablespoons cold butter
Preparation
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.
