Polenta-Pecan Apple Cobbler

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Adapted from Better Homes and Gardens Best-Loved Reader Recipes, published Spring 2012.  Original recipe by Helen Wolt of Colorado Springs, CO

  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal (I used Bob’s Red Mill whole grain cornmeal) or quick-cooking polenta mix
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • 1/2 cup (or a little more) chopped pecans
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 8 cups cubed, peeled apples (I used a combo of Granny Smith and Pink Lady)  I also use a crank-style apple corer/slicer/peeler, so my apples were more sliced than cubed.  I put the apples through the slicer and then cut them into quarters.
  • 1/2 cup dried tart cherries or dried mixed berries
  • 1/3 cup packed brown sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold water
  • 1 Tablespoon cornstarch
  • 1/3 cup half-and-half or light cream
  • Half-and-half, whipped cream, or ice cream (optional)

Preheat oven to 375 degrees.  For topping, in a small bowl stir together flour, cornmeal or polenta mix, granulated sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside.In another small bowl, combine pecans, 2 Tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

For filling, in a large saucepan combine apples, dried cherries and/or berries, 1/3 cup brown sugar, lemon juice, and 1/4 teaspoon cinnamon.  Bring just to boiling, stirring frequently.  Reduce heat.  (As the apples cook, they will release juices.)  Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally.  In a small bowl, combine water and corn starch; stir into apple mixture.  Cook and stir until thickened and bubbly.  Keep hot.

Add 1/3 cup half-and-half to cornmeal/flour mixture, stirring just until moistened.  Transfer hot filling to a 2-quart baking dish.  Using a spoon, immediately drop topping into hot mixture, forming small mounds.  Sprinkle with pecan mixture.

Bake about 30 minutes or until a toothpick inserted into topping comes out clean.  Serve warm, if desired, serve with additional half-and-half, whipped cream, or ice cream.

Makes 6-8 servings.

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