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Polenta-Pecan Apple Cobbler




Source of Recipe


Internet


List of Ingredients




1/2 cup flour
1/3 cup quick-cooking polenta
2 Tbsp sugar
1 tsp baking powder
1/8 tsp salt
3 Tbsp butter
1/2 cup chopped pecans
2 Tbsp brown sugar
1/4 tsp cinnamon
8 cups peeled, cored, cubed apples
1/2 cup dried cherries or cranberries
1/3 cup packed brown sugar
1 Tsp lemon juice
1/4 tsp cinnamon
1/4 cup water
1 Tbsp cornstarch
1/3 cup half and half or light cream


Recipe



Preheat oven to 375 degrees. For topping, in a bowl stir together flour, polenta, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Set aside. In another small bowl combine the pecans, 2 Tbsp brown sugar, and the 1/4 tsp cinnamon; set aside. For filling, in a large sauce pan combine the apples, cherries, the 1/3 cup brown sugar, lemon juice, and 1/4 tsp cinnamon. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine water and cornstarch. Add to saucepan. Cook and stir until thickened and bubbly. Keep hot. Stir 1/3 cup half and half into flour mixture, stirring just to moisten. Transfer filling to a 2 quart square baking dish. Using a spoon, immediately drop topping into small mounds on top of filling. Sprinkle with pecan mixture. Bake for 35 minutes or until a wooden toothpick inserted into topping comes out clean. Serve with additional half and half or vanilla ice cream. Makes 6 servings. Heavenly!!!!