Apple-Pomegranate Cobbler

December 6, 2017

 

Time to get festive! What better way than to add a little Pomegranate in our kitchens. Sweet and delicious, these ruby red, nutrient rich pomegranates are amazing antioxidants and super healthy for you and your family. Fiber, protein, vitamins and more, add a couple of these fruits into your cobbler and punch up the heath factor as well as the flavor. Oh, and of course, don't forget those apples!  

 

INGREDIENTS

 

  • 2 cups pomegranate juice

  • 6 Granny Smith apples (3 pounds) - peeled, havled, cored and sliced 1/2 inch thick

  • 1 cup sugar, plus more for sprinking

  • 2 1/4 cups all-purpose flour

  • Kosher salt

  • 2 teaspoons baking powder

  • 1 stick cold unsalted butter, cut into small pieces

  • 1 cup cold heavy cream, plus more for brushing

  • Pomegranate seeds and vanilla ice cream, for serving

 

DIRECTIONS

 

  1. Preheat the oven to 375°. Place an 8-by-8-inch glass baking dish on a foil-lined rimmed baking sheet. In a small saucepan, bring the pomegranate juice to a boil over moderately high heat until reduced to 1/3 cup, about 15 minutes. Pour the juice into a large bowl and fold in the apples, 3/4 cup of the sugar, 1/4 cup of the flour and 1/2 teaspoon of salt. Scrape the mixture into the baking dish.

     

  2. Preheat the oven to 375°. Place an 8-by-8-inch glass baking dish on a foil-lined rimmed baking sheet. In a small saucepan, bring the pomegranate juice to a boil over moderately high heat until reduced to 1/3 cup, about 15 minutes. Pour the juice into a large bowl and fold in the apples, 3/4 cup of the sugar, 1/4 cup of the flour and 1/2 teaspoon of salt. Scrape the mixture into the baking dish.

     

  3. Gather the topping into small clumps and scatter over the apple filling. Brush the topping with cream and sprinkle generously with sugar. Bake the cobbler for 60 to 70 minutes, or until the filling is bubbling and the topping is golden. Tent 
with foil if the crust browns too quickly. Let cool for 20 minutes. Serve sprinkled with pomegranate seeds and topped with vanilla ice cream.

 

Make Ahead
  • To bake the cobbler in individual portions, spoon the batter into 4 miniature skillets (2-cup capacity). Bake for 50 minutes.

 

Original Recipe: Food&Wine

(Image credit: David Cicconi)

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