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
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.
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.
Arrange biscuits over fruit mixture, spacing about ½” apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40–50 minutes.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (320g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 163 (38%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 51.7mg||16 %|
|Sodium 5958.7mg||205 %|
|Potassium 312.4mg||8 %|
|Total Carbohydrate 65g||19 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 57.7g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 432
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