Apple and Blackberry Polenta Cobbler

apple blackberry cobbler dessert honey lemon polenta

Alison Roman

8 to 10 Servings

Source

Ingredients

3 lb baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into ¼” wedges

1 10-oz. package frozen blackberries (about 2 cups), thawed

⅓ cup sugar

3 tablespoon cornstarch

3 tablespoon honey

2 tablespoon unsalted butter, cut into ½” pieces

2 tablespoon fresh lemon juice

½ cup medium-grind polenta or cornmeal (not quick-cooking)

2 teaspoon baking powder

¾ teaspoon kosher salt

1½ cups all-purpose flour plus more for work surface

¼ cup sugar plus more for sprinkling

6 tablespoon (¾ stick) chilled unsalted butter, cut into ½” pieces

1 cup heavy cream plus more for brushing

Method

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-qt. baking dish and set aside.

Combine polenta, baking powder, salt, 1½ cups flour, and ¼ 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 ½” 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 ½” 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.