Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.
Recipe information
Yield
8 to 10 Servings
Ingredients
filling
3
1
⅓
3
3
2
2
biscuit topping and assembly
½
2
¾
1½
¼
6
1
Need to make a substitution?
Preparation
filling
Step 1
Preheat oven to 375°. 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-qt. baking dish and set aside.
biscuit Topping and assembly
Step 2
Combine polenta, baking powder, salt, 1½ cups flour, and ¼ 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.
Step 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 ½” thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
Step 4
Arrange biscuits over fruit mixture, spacing about ½” apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
Step 5
Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40–50 minutes.
Step 6
Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature.
Step 7
DO AHEAD: Cobbler can be made 6 hours ahead. Let stand at room temperature.