Apple-Berry Breakfast Cobbler with Maple Cream

Directions

1. 1Heat oven to 375°F. Spray two 10-ounce custard cups or ramekins with cooking spray. In small bowl, gently fold syrup into whipped topping; cover and refrigerate until serving time.
2. 2Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Cut each biscuit into 4 pieces; place in medium bowl. Drizzle biscuit pieces with melted butter; toss to coat. In small bowl, mix sugar and cinnamon. Sprinkle over biscuit pieces; toss to coat. Set aside.
3. 3In medium microwavable bowl, stir together apple pie filling and frozen mixed berries (do not thaw). Microwave uncovered on High 2 to 3 minutes, stirring once halfway through microwave time, until mixture is hot. Immediately divide fruit mixture between custard cups; top each with 4 biscuit pieces. Sprinkle tops with almonds.
4. 4Bake 18 to 20 minutes or until biscuits are light golden brown and fruit mixture is bubbly. Let stand 15 minutes before serving. Serve warm with maple cream.