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  • Autumn fruit polenta cobbler
Autumn fruit polenta cobbler

Autumn fruit polenta cobbler

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 6

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


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.

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