Autumn fruit polenta cobbler
By OcadoLife
Published on 08 December 2021
Using polenta adds crunch for the ultimate biscuity topping.Time and servings
55 minsTotal time
6Servings
20 minsPrep time
35 minsCooking time
Ingredients
- 3 large ripe pears, peeled, cored and sliced
- 5 ripe plums, stoned and quartered
- 200 g of blackberries
- 50 g of caster sugar
- 0.5 tsp of cinnamon
- 1 pod of vanilla pod seeds
- 40 g of demerara sugar
- 125 g of buttermilk, or natural yogurt can be used
- 1 tbsp of cornflour
- 100 g of plain flour
- 40 g of polenta (fine cornmeal)
- 1 tsp of baking powder
- 50 g of butter, cold and diced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Pile the fruit into a medium ovenproof dish (20-25cm). You should have approx 1kg fruit in total.Step 2
In a small bowl, combine the caster sugar, cinnamon, cornflour and vanilla seeds. Sprinkle the mixture over the fruit, gently toss to combine, and set aside.Step 3
In a mixing bowl, stir together the flour, polenta, demerara, baking powder and a large pinch of salt. Rub the butter in until the mix resembles coarse breadcrumbs.Step 4
Stir in the yogurt or buttermilk to form a wet, sticky dough. Drop roughly even-sized spoonfuls of this over the surface of the fruit, leaving some gaps.Step 5
Bake for 35 mins until the fruit is tender and the topping is golden.Step 6
Serve with cream or custard.