Though not quite as popular this side of the Atlantic, cobbler, the American cousin to our much beloved crumble, is a rustic affair of the most delicious sort.
Much like its British relative, it’s hot, sweet and incredibly comforting, especially when it’s of the apricot or plum variety.
Much like its British relative, it’s hot, sweet and incredibly comforting – perfect as the cold nights slowly draw in.
Especially when said cobbler is of the plum variety with a cornbread-meet-biscuit topping.
Sharp, sweet, crunchy and crumbly all at once, this polenta plum cobbler is one of the very best things about Autumn.
Give it a try – you’ll see, it’s a-maize-ing!
- 1kg red or greengage plums, washed, dried, stoned and quartered
- runny honey
- 75g fine polenta
- 100g self-raising flour
- 60g granulated sugar
- 50g butter
- 2-3 tbsp Greek yoghurt
- In a large bowl, combine the polenta, flour and sugar.
- Add the butter and mix until combined (you should get a fine crumbley texture).
- Add Greek yoghurt, adjusting the quantities until a crumbly dough comes together.
- Flour well and rest in the fridge from at least 25 min, then use your hands to spread onto a well-floured surface.
- Use a cookie cutter or glass to cut up circles into the dough.
- Place the quartered plums into one big or several small oven-proof dish(es).
- Drizzle with some honey (I used about 1 tsp/portion but that'd vary depending on the variety of plums you use) and top with the polenta cobbler dough.
- Bake for 30-35min at 180°C (gas mark 6, 350°F).
- Serve warm or at room temperature.