Fresh apples and a quick homemade pomegranate syrup give this apple cobbler a brighter twist. The apples are coated in reduced pomegranate juice, sugar, and a little flour, then topped with a simple biscuit-style dough made with cold butter and cream, no cake mix shortcuts. It bakes up golden and bubbly in a 9×13 pan, cozy and familiar with a pop of color from fresh pomegranate seeds and a splash of cream.
Fresh Apples + Pomegranate: A Perfect Match
Apple Pomegranate Cobbler brings warm apples and bright pomegranate syrup together in a way that fits right in with the rest of the holiday spread. You don’t need canned apples or a boxed biscuit mix to make it, and it comes together in about 30 minutes. The topping bakes up golden and soft, andfresh pomegranate seeds add a festive pop of color.
Reducing the pomegranate juice is what really gives this cobbler its character. Let it bubble gently until it thickens, and you’ll end up with a syrup that wraps around the apples instead of slipping to the bottom.
I like to use a mixture of apples to get a bunch of different textures. The sweeter ones cook down and soften, while a good tart apple stays a little firm. The biscuit topping is quick to pull together, and it stays light as long as the butter and cream are cold when you start.
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This is a perfect choice if you love mom’s apple pie but don’t want to make a pie crust.
This cobbler also works well on busy days. You can cook the syrup ahead of time, and the whole dish holds up just fine if you need to bake it later. It feeds plenty of folks, reheats easily, and looks especially pretty once you scatter those pomegranate seeds over the top.
I just love the sweet/tart flavor of pomegranate seeds, and the cool crunch is a great contrast with the hot apples. If you have any leftover, throw them into a salad with roasted butternut squash.
2 Main Ingredients That Make This Apple Cobbler Recipe Stand Out
This cobbler may be a simple recipe, but it’s so delicious and easy to make. Make sure to check out the recipe card for all the details.
- Pomegranate juice and seeds: Reduce the juice into a syrup and use the seeds for sprinkling over the warm cobbler. You can seed a fresh pomegranate or use packaged arils.
- Apples: You’ll need about 3 pounds. A mix of sweet and tart varieties, such as Fuji, Gala, and Honeycrisp, gives the best flavor. If you prefer more tart apples, use Granny Smith apples or a mixture with another sweet variety.
Taking Easy Apple Cobbler Up a Notch
Step One: Reduce the Pomegranate Juice
Step Two: Prep the Apples
Step Three: Make the Biscuit Topping
Step Four: Bake Until Golden
Bake until the fruit is bubbling and the topping is deeply golden and crisps up. Top with a splash of cream, a scoop of vanilla ice cream, or homemade whipped cream.
For a fresh take on classic apple cobbler, the pomegranate syrup adds just the right balance of sweet and tart. It’s straightforward to assemble, feeds a crowd, and makes a standout fall or holiday dessert.
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Homemade Apple Cobbler with Biscuit Topping and Pomegranate
Ingredients
- 2 cups pomegranate juice
- 3 lbs apples 6 apples
- 1 cup sugar divided
- 2 ¼ cups flour divided
- salt
- 2 teaspoons baking powder
- 8 tablespoons butter cut into 1 inch cubes
- 1 cup heavy cream plus extra for serving
- demerara sugar
- pomegranate seeds
Instructions
- Preheat oven to 375º. Set aside a 9 x 13 inch baking dish placed on top of a rimmed baking pan.
- In a saucepan bring pomegranate juice to a boil and cook down until it becomes syrupy and is reduced to about ½ cup, about 15 minutes.
- While it is cooking, peel and slice apples into ½ inch slices and place in a bowl. Pour reduced pomegranate juice over the apples. Add ¾ cup sugar, ¼ cup flour and ½ teaspoon of salt to apples and combine. Pour into baking dish.
- In a large bowl, whisk together 2 cups of flour, ¼ cup sugar, baking powder and ½ teaspoon salt. Add cold butter and using a pastry cutter or your fingers, cut the butter into the dry ingredients until the crumbs are pea size. Add cold cream and gently stir to combine. Spoon the dough over the top of the apples.
- Brush the top of the dough with cream and sprinkle with Demerara sugar.
- Bake for 60-70 minutes until the filling is bubbly. Cover with foil when the top is golden brown, about 50 minutes. Let cool for 20 minutes before serving. Sprinkle with pomegranate seeds and top with whip cream or ice cream.
Barbara’s Tips + Notes
- Storage: Store leftovers covered or in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a 350º oven for about 15 minutes.
- Individual servings: Make the cobbler in smaller ramekins if you prefer individual servings. Reduce the baking time.
- Half batch: If you’re only serving a few people, halve the recipe.
- Make-ahead: Reduce the syrup in advance or assemble the cobbler and refrigerate before baking.
Nutrition
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