Apple and Blackberry Polenta Cobbler

From the kitchen of Carly

Tart apples and blackberries get crowned with a polenta-studded cobbler topping that's crispy on the edges and tender within. The cornmeal adds subtle graininess and earthy depth to this sophisticated fruit dessert.

Apple and Blackberry Polenta Cobbler

Polenta biscuits are the cobbler move that keeps giving. They're tender and slightly crumbly, with a corn whisper that plays perfectly against jammy apples and blackberries. The fruit gets tossed with cornstarch and honey so the filling thickens without ever turning gluey. Skip the rolled-out dough and pat these biscuits freehand over the fruit, rough edges welcome.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 3 lbbaking apples , peeled, cored, cut into 1/4" wedges
  • 110-ounce package frozen blackberries , thawed
  • 1/3 cupsugar
  • 3 tbspcornstarch
  • 3 tbsphoney
  • 2 tbspunsalted butter, cut into 1/2" pieces
  • 2 tbspfresh lemon juice
  • 1/2 cupmedium-grind polenta or cornmeal
  • 2 tspbaking powder
  • 3/4 tspkosher salt
  • 1 1/2 cupall-purpose flour plus more for work surface
  • 1/4 cupsugar plus more for sprinkling
  • 6 tbspchilled unsalted butter, cut into 1/2" pieces
  • 1 cupheavy cream plus more for brushing

Instructions

  1. Set the oven to 375°F. In a large bowl, combine the apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice, then toss everything together until evenly coated. Tip the mixture into a shallow 3-quart baking dish and set it aside.

  2. In a food processor, pulse the polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar together until blended. Scatter in the butter and pulse until the mixture breaks down into pea-size lumps. Scrape the flour mixture into a large bowl, push it toward the edges to form a well in the center, pour in 1 cup of cream, and stir with a spoon or spatula until a shaggy dough comes together.

  3. Turn the dough out onto a lightly floured surface and knead it just until it holds together, about 3 folds. Pat or roll it into a 14x4-inch rectangle roughly 1/2 inch thick, then cut it in half lengthwise. Slice each strip crosswise into 6 equal pieces so you end up with 12 biscuits.

  4. Lay the biscuits over the fruit in the baking dish, leaving about 1/2 inch of space between each one. Brush the tops lightly with cream and dust evenly with sugar.

  5. Slide the dish into the oven and bake until the filling is bubbling around the edges and the biscuits are deep golden brown, 40 to 50 minutes.

  6. A wire rack is the right landing spot: let the cobbler rest there for at least 10 minutes before serving. Eat it warm or at room temperature. If you need to make it ahead, the cobbler keeps well for up to 6 hours at room temperature.

Tips from the kitchen

  • Don't knead the dough more than 3 times. Overworking develops gluten and makes the biscuits tough. You want it barely holding together.
  • Thaw your blackberries completely and use the thawing liquid in the filling. That's pure berry flavor you'd throw away otherwise.
  • Pat the dough rectangle instead of rolling it. It's faster, messier, and the cobbler looks better for it. Those irregular biscuits caramelize unevenly and taste better.
  • Let the cobbler cool at least 10 minutes before serving so the filling sets up enough to eat with a spoon without slipping all over the plate.

Variations

  • Peach and plum version: swap the apples and blackberries for 2 pounds fresh peaches and 1 pound fresh plums, both cut into wedges. Follow the rest of the recipe as is.
  • Rye biscuits: replace half the all-purpose flour with rye flour for an earthier flavor that suits the fruit even better.
  • Brown butter biscuits: brown the chilled butter in a small pot, let it cool completely, then cut into pieces and add to the dough. The flavor gets deeper and nuttier.
  • Buttermilk version: swap the heavy cream for buttermilk. The acidity brightens the fruit filling and the biscuits will be slightly more tender.

Make ahead and storage

The cobbler keeps covered at room temperature for up to 6 hours. Wrapped and chilled, it lasts 2 days. Don't freeze. Reheat gently in a 300°F oven for about 10 minutes if serving warm.