Apple and Blackberry Polenta Cobbler |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
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:
1. 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.
2. 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.
3. 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.
4. Arrange biscuits over fruit mixture, spacing about 1/2 apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
5. Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.
6. 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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