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 13-in. x 9-in. baking dish.
For biscuit topping, 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.
For almond crumble, in another bowl, combine the almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
Bake at 375° for 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack for 30 minutes before serving. Yield: 12 servings.