Apple And Blackberry Polenta Cobbler Food

BLACKBERRY AND APPLE COBBLER

Steps:

• Preheat the oven to 180°C/fan 160°C/gas 4. Peel and core the apples, then chop into small, chunky pieces. The prepared weight should be about 700g. Put in a mixing bowl, then combine with the blackberries, 125g golden caster sugar and 2 tbsp flour. Set aside to draw out the juices.
• Meanwhile, for the topping, break the hard-boiled egg yolks, if using, into a food processor. Sift in the flour, baking powder, golden caster sugar and a pinch of salt, then whizz briefly. Add the butter, then pulse until the mixture looks like fine breadcrumbs. Transfer to a mixing bowl, then stir in the whipping cream to form a soft and quite sticky dough. Turn out onto a floured work surface, then gently bring it together into a ball. Carefully roll the dough out to a thickness of 1.5cm, then cut into 8 x 6.5cm rounds using a plain or fluted pastry cutter.
• Stir the melted butter into the reserved fruity mixture, then spoon it into a 2.5 litre (20cm x 30cm) shallow ovenproof dish. Arrange the cobbler discs on top of the fruit, leaving a small gap between each one. Brush the 'cobbles' with the remaining 1 tbsp whipping cream, then sprinkle over the demerara sugar. Bake for 40 minutes until the fruit is bubbling around the edges and the cobbles have risen and are golden brown. Serve with a glug of cream or custard, a dollop of crème fraîche or a scoop of ice cream.

APPLE-BLACKBERRY CRISP

Steps:

• Heat the oven to 375°F.
• Combine the flour, both sugars, salt, and cinnamon in a medium bowl. Rub in the butter with your fingertips until it's well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Add the hazelnuts. Refrigerate the topping until you're ready to use it.
• Put the apples and blackberries in a large bowl. Taste the fruit and sprinkle on the sugar as needed (use 2 Tbs. sugar for very ripe fruit, or up to 1/3 cup for tarter, less-ripe fruit).
• In a small dish, dissolve the cornstarch in the lemon juice. Gently toss the mixture with the fruit.
• Pour the fruit into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (keep the other half refrigerated) and bake for 20 minutes.
• Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 25 to 35 minutes. Let cool for 20 to 30 minutes. Serve warm.

APPLE AND BLACKBERRY POLENTA COBBLER

Steps:

• For filling:
• 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.
• For biscuit topping and assembly:
• 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.
• 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.
• Arrange biscuits over fruit mixture, spacing about 1/2" 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.

APPLE BERRY COBBLER

Steps:

• Preheat the oven to 375 degrees F.
• Whisk together the flour, baking powder, salt and 1 cup granulated sugar in a bowl. Stir in the half-and-half, mixing just until combined.
• Add the butter to a 9-by-13-inch baking dish, tilting to coat evenly. Pour the batter over the butter in the baking dish, then set aside.
• Bring the berries, brown sugar, lemon juice, cinnamon, nutmeg, apples, 2 tablespoons water and the remaining 1/2 cup granulated sugar to a boil. Cook for 2 minutes more. Pour the fruit and syrup over the batter in the baking dish without disturbing the batter layer.
• Bake until golden brown and puffed on top, 45 to 50 minutes. Let cool slightly before serving.

BLACKBERRY COBBLER

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Combine flour and baking powder; add to creamed mixture alternately with milk just until moistened. , Pour into a greased 1-1/2-qt. baking pan. Sprinkle with blackberries. Pour juice over all. Bake at 350° for 45-50 minutes or until golden brown. Serve warm; top with ice cream or cream if desired.

APPLE AND BLACKBERRY POLENTA COBBLER

Steps:

• filling
• 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.

BLACKBERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix the blackberries, peaches, cornstarch, and sugar in a large bowl.
• Press one of the pie crusts into the bottom of a 9-inch pie pan. Pour the blackberry mixture into the pie crust. Cover with the remaining pie crust. Crimp the edges of the two crusts together to seal. Cut slits in the top of the pie to vent. Brush the top with the melted butter. Sprinkle the cinnamon and nutmeg over the top.
• Bake in preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and continue to cook until top crust is golden brown, 35 to 40 minutes.

APPLE AND BLACKBERRY POLENTA COBBLER

Steps:

• For filling:
• 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.
• For biscuit topping and assembly:
• 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.
• 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.
• Arrange biscuits over fruit mixture, spacing about 1/2" 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.
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BEST BERRY COBBLER

Steps:

• Preheat oven to 375 degrees. Pulse flour, baking powder, and salt in a food processor (or whisk together by hand in a large bowl) until combined. Add butter and process (or cut in using a pastry blender or two forks) until mixture resembles coarse meal. Transfer mixture to a large bowl, if needed, and add heavy cream in a slow, steady stream, mixing with a wooden spoon until dough just comes together. Pat dough into a square on work surface and cut into 9 equal squares.
• Whisk together cinnamon, granulated sugar, and cornstarch in a bowl. Add berries; toss gently to coat. Transfer mixture to an 8-inch square baking dish. Top berries with dough squares, spacing evenly. Brush dough with heavy cream and sprinkle with sanding sugar. To catch any juices that may bubble over when baking, place the baking dish on a rimmed baking sheet lined with parchment paper and fitted with a wire rack or lay a piece of foil on the rack below the cobbler. Bake until berries are bubbling in center and biscuits are golden brown, 50 to 75 minutes. If biscuits are browning too quickly, tent with foil. Transfer dish to a wire rack and let cool slightly, about 30 minutes. Serve with ice cream if desired.