Autumn fruit polenta cobbler
Ingredients
3 large ripe pears, peeled, cored and sliced
5 ripe plums, stoned and quartered
200 g of blackberries
50 g of caster sugar
0.5 tsp of cinnamon
1 pod of vanilla pod seeds
40 g of demerara sugar
125 g of buttermilk, or natural yogurt can be used
1 tbsp of cornflour
100 g of plain flour
40 g of polenta (fine cornmeal)
1 tsp of baking powder
50 g of butter, cold and diced
6 servings
Calories~333 kcal
Protein~5 g
Carbs~58 g
Fat~9 g
Fiber~8 g
Sugar~35 g
Total recipe
Calories~2,000 kcal
Protein~30 g
Carbs~350 g
Fat~55 g
Fiber~45 g
Sugar~210 g
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.
