This recipe is taken from the 2010 Milk Calendar. Tiny Canadian blueberries are packed with flavour.
Here they pair perfectly with tart apples in a simple, yet delicious dessert. Dollop it with some sweetened whipped cream or ice cream for an extra-special treat.
Ingredients
⅔ cup sugar
3 tablespoons cornstarch
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
5 cups fresh or frozen unsweetened blueberries
1-¼ cups shredded peeled apples (about 2 medium)
2 tablespoons lemon juice
BISCUIT TOPPING:
1-¾ cups all-purpose flour
¼ cup sugar
3 teaspoons baking powder
½ teaspoon salt
½ cup cold butter, cubed
½ cup half-and-half cream
½ cup plain yogurt
1 teaspoon vanilla extract
ALMOND CRUMBLE:
½ cup sliced almonds, coarsely chopped
⅓ cup all-purpose flour
⅓ cup packed brown sugar
2 tablespoons cold butter
Directions
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 13×9-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.
Yield: 12 servings.
Source : Food .ma