I follow the 80/20 rule when eating sugar and consider fruit to be part of my 20%, but I do sample the sweet stuff from time-to-time. And I do have a family, so it’s fun to bake things for them! One of our family favorites has always been baked fruit cobbler—with whatever fruit is in season.
I hadn’t made a cobbler in such a long time and Mark wanted to experiment, so we made our own take on this Fruit Cobbler recipe from the March issue of Bon Appetit magazine, which uses both blackberries and apples. Our version was only blackberries, and we used gluten-free Bisquick in place of flour. It turned out beautiful, and—for a girl who doesn’t do sweets anymore—it was a BIG DEAL for me to bake. I tasted it (of course) and it was delicious! Though the best part of the cobbler was going back down tradition lane and making a favorite for the family. 💙
Polenta Blackberry Cobbler
Ingredients for Filling:
• 2 10-oz. packages frozen blackberries (about 4 cups), thawed
• ⅓ cup sugar
• 3 tablespoons pure cornstarch (I use Argo & Kingsford’s cornstarch, which is certified gluten free)
• 3 tablespoons honey
• 2 tablespoons unsalted butter, cut into ½” pieces
• 2 tablespoons fresh lemon juice
Ingredients for Biscuit Topping and Assembly:
• ½ cup medium-grind polenta or cornmeal (not quick-cooking)
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 1½ cups gluten free Bisquick, plus more for work surface
• ¼ cup sugar plus more for sprinkling
• 6 tablespoons (¾ stick) chilled unsalted butter, cut into ½” pieces
• 1 cup heavy cream, plus more for brushing
For the Filling—
Preheat oven to 375°. Combine 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.
For the Biscuit Topping and Assembly—
1. Combine polenta, baking powder, salt, 1½ cups GF Bisquick, and ¼ cup sugar in a food processor; pulse to blend. Add butter and pulse until pea-size lumps form. Transfer Bisquick 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.
2. 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 14×4” rectangle about ½” thick. Cut dough rectangle in half lengthwise, then cut each strip crosswise into 6 equal pieces to make 12 biscuits.
3. Arrange biscuits over fruit mixture, spacing about ½” apart. Brush biscuits lightly with cream and sprinkle evenly with sugar.
4. Bake cobbler until filling is bubbling around edges and biscuits are golden brown, 40–50 minutes.
5. Transfer to a wire rack and let cobbler cool for at least 10 minutes. Serve warm or at room temperature.