Apple and Blackberry Polenta Cobbler

Apple and Blackberry Polenta Cobbler
Apple and Blackberry Polenta Cobbler

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 3

    pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4" 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" pieces

  • 2

    tablespoons fresh lemon juice

  • Biscuit topping and assembly:

  • 1/2

    cup medium-grind polenta or cornmeal (not quick-cooking)

  • 2

    teaspoons baking powder

  • 3/4

    teaspoon kosher salt

  • 1 1/2

    cups all-purpose flour plus more for work surface

  • 1/4

    cup sugar plus more for sprinkling

  • 6

    tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces

  • 1

    cup heavy cream plus more for brushing

Directions

For filling: Preheat oven to 375°F. 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. For biscuit topping and assembly: 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" rectangle about 1/2" 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" 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.

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