Polenta Pecan Apple Cobbler

By Texaschef11

Ingredients

• 1/2 * 1/2 cup all-purpose flour
• 1/3 * 1/3 cup quick-cooking polenta mix or yellow cornmeal
• 2 * 2 tablespoons granulated sugar
• 1 * 1 teaspoon baking powder
• 1/8 * 1/8 teaspoon salt
• 3 * 3 tablespoons butter
• 1/2 * 1/2 cup chopped pecans
• 2 * 2 tablespoons brown sugar
• 1/4 * 1/4 teaspoon ground cinnamon
• 8 * 8 cups cubed, cored, peeled cooking apples (8 medium)
• 1/2 * 1/2 cup dried tart red cherries
• 1/3 * 1/3 cup packed brown sugar
• 1 * 1 tablespoon lemon juice
• 1/4 * 1/4 teaspoon ground cinnamon
• 1/4 * 1/4 cup cold water
• 1 * 1 tablespoon cornstarch
• 1/3 * 1/3 cup half-and-half or light cream
• * Half-and-half, or light cream (optional)

Preparation

Step 1

1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.

2. In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

3. For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.

6. Pick-A-Fruit Polenta-Pecan Cobbler: Omit apples. Substitute pitted cherries, blueberries, sliced peaces, or chopped rhubarb.
Nutrition Facts

* Servings Per Recipe 6 servings
* Calories448,
* Total Fat (g)15,
* Saturated Fat (g)6,
* Monounsaturated Fat (g)x,
* Polyunsaturated Fat (g)x,
* Cholesterol (mg)24,
* Sodium (mg)180,
* Carbohydrate (g)78,
* Total Sugar (g)x,
* Fiber (g)5,
* Protein (g)4,
* Vitamin A (DV%)15,
* Vitamin C (DV%)14,
* Calcium (DV%)9,
* Iron (DV%)9,
* Percent Daily Values are based on a 2,000 calorie diet