Instructions: Preheat oven to 375 degrees. In medium bowl, combine apples, brown sugar, cornstarch, cinnamon and lemon juice. Arrange fruit in shallow 9 inch square or oval ceramic or Pyrex baking dish. Dot top with butter. Cover loosely with foil.

Place in hot oven 30 minutes. Meanwhile, prepare topping.

To prepare topping: Combine flour, sugar, baking powder, baking soda and salt in medium mixing bowl or food processor. Cut in cold butter with fork or pulse in processor until mixture resembles coarse meal. Make a well in the center; add buttermilk and vanilla, mixing until just evenly moistened and sticky; do not over-mix.

When apples have baked 30 minutes, remove from oven and remove foil. Add blueberries; stir once or twice to combine. Working quickly with a large spoon, drop dough by mounds over hot fruit. Leave some space between mounds. Bake 25 to 30 minutes, until biscuit top is golden brown, puffy and firm to touch, and fruit is bubbly. Serve warm or room temperature with scoop vanilla ice cream.

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