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Fruit Polenta Cobbler

Polenta adds crunch to the topping of this fruit-filled bonanza.

Serves 6 Total Time 55 mins


Get the ingredients here.

  • 3 Large ripe pears, peeled, cored and sliced
  • 5 Ripe plums, stoned and quartered
  • 200g Blackberries
  • 50g Caster sugar
  • ½ tsp Cinnamon
  • 1 tbsp Cornflour 
  • Seeds from 1 vanilla pod
  • 100g Plain flour
  • 40g Polenta
  • 40g Demerara sugar 
  • 1 tsp Baking powder
  • Large pinch of salt
  • 50g Cold butter, diced 
  • 125ml buttermilk or natural yogurt


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6. Pile the fruit into a medium ovenproof dish, measuring 20-25cm. You should have approximately 1kg of fruit in total. 
  2. In a small bowl, combine the caster sugar, cinnamon, cornflour and vanilla seeds. Sprinkle the mixture over the fruit, gently toss to combine, and set aside. 
  3. In a mixing bowl, stir together the flour, polenta, demerara, baking powder and salt. Rub the butter in until the mix resembles coarse breadcrumbs. 
  4. Stir in the yogurt or buttermilk to form a wet, sticky dough. Drop roughly even-sized spoonfuls of this over the surface of the fruit, leaving some gaps.
  5. Bake for 35 minutes until the fruit is tender and the topping is golden. 
  6. Serve with cream or custard.
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