Apple and Blackberry Polenta Cobbler

By LRay

Recipes & Menus | recipes

Apple and Blackberry Polenta Cobbler
Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

8-10 servings

Recipe by Alison Roman

Photograph by Michael Graydon and Nikole Herriott

March 2013

Ingredients

• 3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4-inch wedges
• 1 10-ounce package frozen blackberries (about 2 cups), thawed
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons honey
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces
• 2 tablespoons fresh lemon juice

Preparation

Step 1

Preheat oven to 375°. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.

Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.

Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4-inch rectangle about 1/2 inches thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.

Arrange biscuits over fruit mixture, spacing about 1/2 inch apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.

Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.

Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.