Blueberry Apple Cobbler

 

Blueberry Apple Cobbler

Filling:

• 2/3 cup sugar
• 3 TBSP cornstarch
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 5 cups fresh or frozen unsweetened blueberries
• 2 shredded apples
• 2 TBSP lemon juice

In a large bowl, combine sugar, cornstarch, cinnamon, and nutmeg.  Add the blueberries, apples, and lemon juice and toss to coat.  Transfer to a greased 13 x 9 or slightly smaller baking dish.

Biscuit Topping:

• 1 3/4 cup flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cold butter cubed
• 1/2 cup milk (or half and half)
• 1/2 cup plain yogurt (or 5.3 oz container of plain greek yogurt)
• 1 tsp vanilla extract

In a small bowl, mix flour, sugar, baking powder, and salt.  Cut in butter until crumbly.  Whisk milk, yogurt, and vanilla and stir into the flour mixture till just moistened.  Drop by spoonfuls onto the fruit.

Almond Crumble Topping:

• 1/2 cup sliced almonds coarsely chopped
• 1/2 cup flour
• 1/3 cup brown sugar
• 2 TBSP cold butter

In another bowl, combine almonds, flour, and brown sugar.  Cut in the butter till crumbly and sprinkle over biscuit topping.

Bake at 375 degrees for 30 – 40 minutes or till filling is bubbly and topping is golden brown.

Cool on wire rack for 30 minutes before serving.

© 2014 – 2016, Pamela ^[1]. All rights reserved.