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Autumn fruit polenta cobbler

Autumn fruit polenta cobbler

By OcadoLife
Using polenta adds crunch for the ultimate biscuity topping.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Bake for 35 mins until the fruit is tender and the topping is golden.

  6. Step 6

    Serve with cream or custard.