Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Autumn fruit polenta cobbler
Autumn fruit polenta cobbler

Autumn fruit polenta cobbler

Brought to you by: OcadoLife
    6 serving

Prep time:

Cook time:

Serves: 6

Using polenta adds crunch for the ultimate biscuity topping. Looking for more low waste recipes? Look no further.
Share recipe

Ingredients

  • 3 large ripe pears, peeled, cored and sliced
  • 5 ripe plums, stoned and quartered
  • 200g blackberries
  • 50g caster sugar
  • ½ tsp cinnamon
  • 1 tbsp cornflour
  • 1 pod vanilla pod seeds
  • 100g plain flour
  • 40g polenta (fine cornmeal)
  • 40g demerara sugar
  • 1 tsp baking powder
  • 50g butter, cold and diced
  • 125g buttermilk, or natural yogurt can be used

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.

Shop the ingredients

You might like