Combine tart pomegranate juice with Fall apples for this amazing Apple Pomegranate Cobbler. Topped with a light biscuit dough and sprinkled with fresh pomegranate seeds. Great for your Holiday feast or potluck but simple enough for a weeknight dessert.
You’ll Love Pomegranate Apple Cobbler
Apple pomegranate cobbler with a unique combination of pomegranates and apples is going to knock your socks off. It transforms traditional apple cobbler to a heavenly dessert with just one additional step. I can’t tell you how much we love this cobbler recipe.
I’ve always loved the flavor that pomegranate seeds add to roasted butternut squash salad or sprinkled on top of a goat cheese crostini, but I would never have thought of adding them to the top of an apple cobbler. Not only do you get the crisp fresh crunch from the pomegranate seeds, but in this recipe, the apples are coated in a pomegranate syrup.
To make the syrup all you have to do is boil down two cups of pomegranate juice which is then used to coat the apples. The tart juice is a perfect combination with naturally sweet apples.
Once the apples are coated, they’re topped with a light biscuit type dough which is then sprinkled with sugar and baked.
When ready to serve, add whipped cream or ice cream and top with the fresh pomegranate seeds. The cool crunch from the seeds with the warm gooey apples is a fantastic contrast.
Reasons to Make this Cobbler
- It’s easy to make, you can half the recipe if you’re not feeding a crowd.
- You an make it ahead of time.
- It’s a step up from a traditional apple cobbler.
- The pomegranate seeds are not only delicious but add a nice pop of color.
- It’s a no fail dessert.
Pro Tip: If you want pretty swirls of whipped cream or just want it to keep its form for a few day, learn how you can easily stabilize whipped cream.
There’s no need to buy canned apples or a boxed biscuit mix, this recipe is so simple that you can prepare it in less than 30 minutes and most of that time is spent peeling the apples. This is a perfect fall dessert.
What you’ll need for this apple cobbler recipe
- Pomegranate juice and seeds – you’ll need two cups of juice and as many seeds as you want to sprinkle on top. You can use a fresh pomegranate and remove the seeds or buy them packaged.
- Apples – For a 9 x 13 baking dish of apple cobbler you will need 3 pounds of apples or about 6 apples. I like a slightly sweet Fuji apple but you could use gala or mix in some tart apples like honeycrisp. The best cobblers or pies have a mixture of sweet and tart apples.
- Butter and Cream for the biscuit topping and a little extra for serving.
- Pantry items – flour, sugar, baking powder, and coarse sugar to sprinkle on top.
How do you make an apple cobbler from scratch
Boil the pomegranate juice for about 15 minutes to reduce it to a ½ cup.
While the pomegranate juice is cooking down, peel and slice the apples. Pour the concentrated juice over the apples and add some sugar and flour and place the apples in a baking dish.
Combine flour, baking powder and salt and cut in cold butter with a pastry cutter or your fingers and then add cold cream until just combined. Spoon the biscuit dough over the apples and sprinkle with demerara sugar.
Bake for about an hour covering with foil once it turns a golden brown. When ready to serve, sprinkle with pomegranate seeds.
What a delicious Fall dessert. It makes a lot and takes no time to put together, just the ticket for a potluck or dinner party. It’s so easy you can make it for a weeknight dessert. And of course it’s great if you’re searching for a Thanksgiving dessert that everyone will be raving about. Your friends and family are going to love it.
Thanksgiving is just around the corner and now you have dessert already planned.
More Apple Desserts to Try
- Apple dumplings
- Apple Crisp
- Apple cobbler with sweet potato biscuits
- Apple hand pies
- Apple and pear galette
- Grilled apples
- Apple pie bars
- Apple blondies
- Crock pot baked apples
Adapted from Food & Wine 2017
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Apple Cobbler with Pomegranate
- 2 cups pomegranate juice
- 3 lbs apples 6 apples
- 1 cup sugar divided
- 2 ¼ cups flour divided
- 2 teaspoons baking powder
- 8 tablespoons butter cut into 1 inch cubes
- 1 cup heavy cream plus extra for serving
- demerara sugar
- pomegranate seeds
- 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
- You can use a variety of apples for more flavor
- To reheat place in a 350º oven and warm for 15 minutes.
- You can make in smaller ramekins, just reduce the cooking time. Remove when golden brown and bubbly.