Lightly grease an 9-inch pyrex dish, a pie plate or individual ramekins.
Combine ingredients for filling and place in dish.
To make topping, combine all of dry ingredients. Cut in butter until it resembles coarse meal. (I use my fingers for this. Don’t work the butter in too much or biscuit will toughen up.)
Add cream and almond extract and mix just to incorporate. Spoon filling on top. It will be clumpy- that’s OK. Sprinkle with sugar to give some shine.
Bake until golden brown and biscuit is cooked all the way through, about 30-40 minutes. If making individual servings, check after 20 minutes. Serve with ice cream.
Notes
I use salted butter. If using unsalted, add a pinch of extra salt to the topping.Nutritional info is provided as an estimate only and will vary based on brands of products used.