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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Polenta-Pecan Apple Cobbler

Makes: 6 servings
Prep 30 mins Bake 375°F 30 mins to 35 mins
Polenta-Pecan Apple Cobbler
Ingredients
  • 1/2  cup  all-purpose flour
  • 1/3  cup  quick-cooking polenta mix or yellow cornmeal
  • 2  tablespoons  granulated sugar
  • 1  teaspoon  baking powder
  • 1/8  teaspoon  salt
  • 3  tablespoons  butter
  • 1/2  cup  chopped pecans
  • 2  tablespoons  brown sugar
  • 1/4  teaspoon  ground cinnamon
  • 8  cups  cubed, cored, peeled cooking apples (8 medium)
  • 1/2  cup  dried tart red cherries
  • 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, or light cream (optional)
Directions

1. For topping, in a small bowl stir together flour, polenta mix or cornmeal, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; set aside.

2. In another small bowl combine the pecans, the 2 tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

3. For filling, in a large saucepan combine the apples, cherries, the 1/3 cup brown sugar, the lemon juice, and 1/4 teaspoon cinnamon. Bring to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until fruit is almost tender, stirring occasionally. Combine cold water and cornstarch; add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

4. Add the 1/3 cup half-and-half or light cream to topping mixture, stirring just to moisten. Transfer filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

5. Bake in a 375 degree F oven 30 to 35 minutes or until a toothpick inserted into topping comes out clean. If desired, serve with additional ice cream, half-and-half, or light cream. Makes 8 servings.

From the Test KitchenPick-A-Fruit Polenta-Pecan Cobbler:
  • Omit apples. Substitute pitted cherries, blueberries, sliced peaches, or chopped rhubarb.
Nutrition Facts (Polenta-Pecan Apple Cobbler)
  • Servings Per Recipe 6,
  • cal. (kcal) 448,
  • Fat, total (g) 15,
  • chol. (mg) 24,
  • sat. fat (g) 6,
  • carb. (g) 78,
  • fiber (g) 5,
  • pro. (g) 4,
  • vit. A (RE) 155,
  • vit. C (mg) 8,
  • sodium (mg) 180,
  • calcium (mg) 91,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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