Apple and Blackberry Polenta Cobbler

Ingredients

• 3 pounds apples cored peeled cut into 1/4" wedges (such as Honeycrisp or Pink Lady)
• 2 teaspoons double-acting baking powder 
• 2 cups blackberries frozen thawed
• 3 tablespoons cornstarch 
• 1.5 cups flour all-purpose plus more for work surface
• 1 cup cup heavy whipping cream plus more for brushing
• 3 tablespoons honey 
• 0.8 teaspoon kosher salt 
• 2 tablespoons juice of lemon fresh
• 0.5 cup polenta (not quick-cooking)
• 0.3 cup sugar plus more for sprinkling
• 6 tablespoons butter unsalted chilled cut into 1/2" pieces ()

Equipment

• food processor
• oven
• wire rack
• baking pan

Directions

1. Preheat oven to 375°F.
2. Combineapples, blackberries, sugar, cornstarch,honey, butter, and lemon juice in a largebowl and toss to evenly distribute.
3. Transfermixture to a shallow 3-quart baking dish andset aside.
4. Combine polenta, baking powder, salt, 1 1/2 cups flour,and 1/4 cup sugar in a food processor; pulseto blend.
5. Add butter and pulse until pea-sizelumps form.
6. Transfer flour mixture to a largebowl and form a well in the center.
7. Add 1cup cream to well and mix with a spoon orspatula until a shaggy dough forms.
8. Transfer mixture to a lightly floured worksurface and knead just until dough comestogether, about 3 times. Pat or roll outdough into a 14x4" rectangle about 1/2" thick.
9. Cut dough rectangle in half lengthwise, thencut each strip crosswise into 6 equal piecesto make 12 biscuits.
10. Arrange biscuits over fruit mixture,spacing about 1/2" apart.
11. Brush biscuitslightly with cream and sprinkle evenlywith sugar.
12. Bake cobbler until filling is bubblingaround edges and biscuits are goldenbrown, 40-50 minutes.
13. Transfer to a wire rack and let cobblercool for at least 10 minutes.
14. Serve warm orat room temperature. DO AHEAD: Cobblercan be made 6 hours ahead.
15. Let stand atroom temperature.