Combine first 6 ingredients in a medium bowl; toss gently. Spoon mixture into a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray. Set aside.
Combine flour, 1 teaspoon sugar, and baking powder in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle milk, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly. Shape dough into a ball.
Roll dough into a 7 1/2- x 5 1/2-inch rectangle between 2 sheets of heavy-duty plastic wrap. Place in freezer 10 minutes or until top sheet of plastic wrap can be removed easily. Invert dough over berry mixture; remove remaining sheet of plastic wrap. Cut slits in pastry for steam to escape. Sprinkle with remaining teaspoon sugar and almonds. Bake at 375° for 30 minutes or until berry mixture is bubbly and crust is golden. Serve warm or at room temperature.