Homemade Apple Cobbler with Biscuit Topping and Pomegranate
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.
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 Notes + Tips
- 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
Calories: 551kcal | Carbohydrates: 85g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 71mg | Sodium: 120mg | Potassium: 476mg | Fiber: 5g | Sugar: 51g | Vitamin A: 879IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 2mg
