Blueberry-Apple Cobbler with Almond Topping |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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:
2/3 cup sugar |
3 tablespoons cornstarch |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
5 cups fresh or frozen unsweetened blueberries |
1-1/4 cups shredded peeled apples (about 2 medium) |
2 tablespoons lemon juice |
biscuit topping: |
1-3/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
1/2 cup half-and-half cream |
1/2 cup plain yogurt |
1 teaspoon vanilla extract |
almond crumble: |
1/2 cup sliced almonds, coarsely chopped |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
2 tablespoons cold butter |
Directions:
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 13-in. x 9-in. baking dish.
2. 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.
3. For almond crumble, in another bowl, combine the almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top.
4. 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.
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