Cobblers usually have a lot more fruit than cake batter – in this case, it’s 40/60 because that’s how my kids like it. Also, this particular recipe uses a genius polenta-based topping, which I hijacked from one of my favorite contemporary cookbook writers – Julia Turshen. Throw in whichever stonefruit you’ve got – I like to mix cherry and apricots but you can use plums, nectarines, peaches, whatever tickles your fancy really. And if you are in the fall/winter season, definitely don’t let that stop you – you can also use wonderful seasonal fruit like pear, figs, apples, you know what I mean.
Whichever way, cobbler definitely ticks the “you can also eat it for breakfast” box, so I make it often. If you want to serve it as a decadent dessert, I highly suggest you warm it up and top it with a big old scoop of vanilla ice cream.
Ingredients
- 750g pitted stonefruit
- 2 tbsp coconut sugar
- 3/4 cup cornmeal of fine polenta (almond flour could be subbed here – but polenta is slightly crunchier and is so summery!)
- 3/4 cup white spelt, gluten free or all purpose flour
- 2 tsp baking powder
- A pinch of salt
- 1/3 to 1/2 cup coconut sugar
- 1 cup light cream
- 3 tbsp butter, melted
Instructions
- Preheat oven to 175 C
- In an oven-proof baking dish, place the fruit and sugar. Combine well.
- In a large bowl, place the cornmeal, flour, sugar, salt, and baking powder. Combine well. Stir in the light cream and butter.
- Pour the batter over the fruit and smooth it so that it is somewhat spread out. Place it in the oven for around 45 minutes.
- Let cool and serve
