Saturday, August 15, 2009

Polenta-Pecan Apple Cobbler


1/2 c. flour
1/3 c. cornmeal
2 tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt
3 tbsp. butter
1/2 c. chopped pecans
2 tbsp. brown sugar
1/2 tsp cinnamon
8 c. peeled, cubed apples
1/3 c. brown sugar
1 tbsp. lemon juice
1/4 c. cold water
1 tbsp. cornstarch
1/3 c. half-and-half

Mix flour, cornmeal, sugar, baking powder, and salt for the topping. Cut in butter to make coarse crumbles. Set aside.

Combine pecans and 2 tbsp brown sugar, and ¼ tsp. cinnamon. Set aside

For tilling, in a large saucepan combine remaining cinnamon, apples, brown sugar and lemon juice. Boil stirring constantly. Reduce heat. Simmer covered about 5 min or until apples are almost tender. Combine cold water and cornstarch. Add to saucepan. Cook and stir until thickened and bubbly. Keep hot.

Add half-and-half to the topping mixture stirring until moistened. Transfer filling to a 2 quart square baking dish set in a shallow baking pan. Using a spoon immediately drop topping into small mounds onto filling. Sprinkle with pecan mixture.

Bake in a 375 oven for 30 to 35 min. or until a toothpick inserted into the topping comes out clean. Serve warm with ice-cream.

Haylee’s Note:
I got this recipe from the “Better Homes and Garden’s” Recipe Book. Darin loves cobbler, and I thought this polenta pecan was a fun change from the traditional cobbler. Give it a try! It is excellent!

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