| Level: | Easy |
| Total: | 3 hr 20 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 2 sticks (1 cup) melted butter, cooled slightly, plus additional for buttering the pan
- 1 3/4 cups all-purpose flour
- 1/2 cup fine polenta, such as Bob’s Red Mill
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- One 10-ounce bag frozen cherries, thawed and drained
- One 10-ounce bag frozen cranberries, thawed
- 2/3 cup light muscovado sugar or light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon orange zest (from 1/2 orange)
- 1/4 teaspoon kosher salt
- Serving suggestion: whipped cream or vanilla ice cream
Instructions
- For the crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line with parchment paper. Set aside.
- Combine the flour, polenta, powdered sugar, cinnamon, baking powder and salt in a medium bowl and stir together with a rubber spatula. Pour in the butter and stir until combined. Add three-quarters of the dough to the bottom of the prepared pan and press evenly into the bottom and 1/2-inch up the sides of the pan. Reserve the remainder of the dough for the top. Bake the crust just to set, 12 to 15 minutes.
- For the filling: Combine the cherries, cranberries, muscovado sugar, flour, orange zest and salt in a medium bowl, and stir to combine and coat evenly. Pour the filling into the crust and spread evenly, pressing gently to nestle into the crust. Drop dollops of the remaining dough randomly over the top of the cobbler. Bake until the filling is bubbly and crust and topping are golden brown, about 45 minutes. Allow to cool completely in the pan before releasing the sides and slicing into wedges. Serve with whipped cream or vanilla ice cream if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 468 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 26 g |
| Protein | 5 g |
| Cholesterol | 63 mg |
| Sodium | 208 mg |
Reviews
Absolutely delicious! I couldn’t find polenta flour so I used corn meal and it was great !
The flavor of the filling was great. However, I used Bob’s Red Mill organic polenta (in the baking area of the grocery store). On our first bites, we all tried to figure out why there was a grittiness to the dessert. I will try this again after I put the polenta in my blender/food processor to make it very fine.
Having a difficult time finding frozen cranberries. Can I use fresh?
I had used some fresh blueberries and blackberries I had frozen and also added a bag of cherries! This was a huge hit at the party! Will definitely save this recipe and make again.
This recipe is probably very good when prepared correctly. My mistake was that I purchased Bob’s Red Mill Polenta, as suggested, but it was not a fine enough grain. It made my cobbler result with a weird texture. Very disappointing to serve for Christmas dinner. Just a note for anyone making this recipe be sure your polenta grain is powder FINE.
This is the best cobbler recipe. I took to a Christmas party and it all went! Will make this again.