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Polenta Cobbler Makes a Tasty Fruit Dessert or Make-Ahead Breakfast!
I actually had a hard time deciding whether to categorize this recipe as a fruit dessert or breakfast recipe. I ultimately went with fruit dessert, but to be honest, we mostly eat it for breakfast. Whether you eat it for breakfast or dessert, it’s definitely a clean eating recipe with no refined sugar or oil, is 100% whole grain, dairy-free and has a lot more fruit than your typical cobbler recipe.
And yes, you can absolutely make cobbler from polenta! In fact, I almost prefer the polenta cobbler to the more conventional flour-only version.
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If you plan to eat it for breakfast, it’s good to know you can assemble unbaked cobbler the night before and then just refrigerate it overnight. Then all you have to do in the morning is wake and bake!
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Prep Time:
Yield:
PrintIngredients
- 2 organic apples Granny Smith or Fuji (chopped)
- 1 peeled orange (chopped)
- 1 1/2 cups fresh or thawed frozen cranberries
- 1 tablespoon plus 1 teaspoon pure vanilla extract (divided)
- 1/4 cup pure maple syrup
- 1 cup 1-for-1 gluten free flour (like this one from King Arthur, divided)
- 1/4 cup medium-grind polenta (not quick cooking)
- 1 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 1/4 cup date sugar
- 1/2 cup hemp milk
- 3 tablespoon extra virgin organic coconut oil (such as Barlean’s, at room temperature)
- Coconut whipped cream (optional)
Instructions
- Preheat oven to 350 degrees. Lightly oil an 8 x 8-inch baking dish.
- In a medium-sized mixing bowl, add the apples, orange, cranberries, 1 tablespoon of the vanilla, maple syrup and 1/4 cup of the spelt flour; toss to combine. Transfer the fruit mixture to the prepared baking dish.
- In a clean bowl, add the remaining 3/4 cup of flour, polenta, baking powder and sugar; whisk ingredients together until well blended. Add in the hemp milk and remaining teaspoon of vanilla; stir to combine. Cut in the coconut oil with a fork and mix until just blended (Note: do not over-mix).
- Drop the batter by large spoonfuls over the fruit mixture. Bake for 40 to 45 minutes, or until topping is golden and fruit mixture is bubbling around the edges. Remove from oven and let sit for 10 minutes before serving. Serve with coconut whipped cream (optional).
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