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Apple, Blackberry & Sharp White Cheddar Cobbler

3/4 cup butter, divided
1/2 cup granulated sugar
1-1/2 cups packed brown sugar, divided
1 cup flour
1/3 cup sliced unblanched almonds
1 tsp. pure vanilla extract
1 tsp. salt
5 large (2-1/2) Granny Smith apples, peeled, cut into 3/4-inch cubes (8 cups)
2 tsp. cinnamon
1 vanilla bean (optional)
1/2 cup brandy
1 Tbsp. fresh lemon juice
1/2 tsp. finely shredded lemon peel
1 pint (1-1/4 cups) blackberries
3/4 cup chopped smoked bacon, cooked crisp, drained
1 cup (4 oz.) Sargento Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese

For topping, in medium bowl of electric mixer, beat 1/2 cup butter with granulated and 1/2 cup brown sugar on medium speed until well blended. Beat in flour, almonds, vanilla and salt until well combined. Spread in a single layer on a 15x10-inch jelly roll pan. Bake in a preheated 325°F oven 10 to 12 minutes or until light golden brown. Set aside to cool completely.
Meanwhile, for cobbler, melt remaining butter in a large deep skillet over medium heat. Add apples, remaining brown sugar, cinnamon and vanilla bean; sauté 2 minutes. Add brandy, lemon juice and peel; cook 5 minutes or until liquid is reduced and apples are tender. Remove from heat; stir in blackberries and bacon.
Transfer mixture to a 13x9-inch baking dish; top with cheese. Crumble cooled streusel topping over all. Bake in a preheated 350°F oven 8 to 10 minutes or until heated through and cheese is melted. Serve with vanilla ice cream and a drizzle of balsamic vinegar glaze if desired.