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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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 174 | ||
Calories from Fat: 118 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.1g | 17 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.3mg | 9 % | |
Sodium 4339.8mg | 150 % | |
Potassium 103.4mg | 3 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 11.7g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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