Apple and Blackberry Polenta Cobbler

A rustic dessert featuring tender baking apples and juicy blackberries topped with golden polenta biscuits. This comforting cobbler combines the sweetness of fruit with a unique cornmeal-based topping that's both crispy and tender.

8 servings

1 hr 35 min

Published October 4, 2025

Ingredients

•3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4" wedges
•1 package frozen blackberries
•⅓ cup sugar
•3 tablespoons cornstarch
•3 tablespoons honey
•2 tablespoons unsalted butter
•2 tablespoons fresh lemon juice
•½ cup medium-grind polenta
•2 teaspoons baking powder
•¾ teaspoon kosher salt
•1½ cups all-purpose flour
•¼ cup sugar
•6 tablespoons chilled unsalted butter
•1 cup heavy cream

Cooking Instructions

1.
Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.
10 min
2.
Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.
10 min
3.
Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4" rectangle about 1/2" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
15 min
4.
Arrange biscuits over fruit mixture, spacing about 1/2" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
5 min
5.
Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.
45 min
6.
Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.
10 min

Ingredients

•3 pounds baking apples (such as Honeycrisp or Pink Lady), peeled, cored, cut into 1/4" wedges

•1 package frozen blackberries

•⅓ cup sugar

•3 tablespoons cornstarch

•3 tablespoons honey

•2 tablespoons unsalted butter

•2 tablespoons fresh lemon juice

•½ cup medium-grind polenta

•2 teaspoons baking powder

•¾ teaspoon kosher salt

•1½ cups all-purpose flour

•¼ cup sugar

•6 tablespoons chilled unsalted butter

•1 cup heavy cream

Cooking Instructions

Preheat oven to 375°F. Combine apples, blackberries, sugar, cornstarch, honey, butter, and lemon juice in a large bowl and toss to evenly distribute. Transfer mixture to a shallow 3-quart baking dish and set aside.

10 min

Combine polenta, baking powder, salt, 1 1/2 cups flour, and 1/4 cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer flour mixture to a large bowl and form a well in the center. Add 1 cup cream to well and mix with a spoon or spatula until a shaggy dough forms.

10 min

Transfer mixture to a lightly floured work surface and knead just until dough comes together, about 3 times. Pat or roll out dough into a 14x4" rectangle about 1/2" thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.

15 min

Arrange biscuits over fruit mixture, spacing about 1/2" apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.

5 min

Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40-50 minutes.

45 min

Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.

10 min