Pomegranate Apple Cobbler Recipe
Prep Time:
40 minutes
Cook Time:
1 hour, 10 minutes
Servings:
8 Servings
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt, divided
  • ¼ cup granulated sugar
  • ½ cup cold cubed butter
  • 1 cup buttermilk, plus 2 tablespoons for brushing on the biscuits
  • ½ tablespoon butter
  • 2 cups pomegranate juice
  • 2 ½-3 pounds Granny Smith or other baking apples (about 5-6 medium apples) peeled, cored, and sliced
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons turbinado or demerara sugar
  • Ice cream or whipped cream for serving
  • Fresh pomegranate seeds for serving
Directions
  1. In a large bowl, mix the dry ingredients for the biscuit dough: flour, baking powder, 1 teaspoon salt, and granulated sugar.
  2. Add ½ cup cold, cubed butter and coat it in the flour mixture.
  3. Crush the butter between your fingers (or use a pastry cutter) until the largest piece of butter is roughly the size of a pea.
  4. Mix in a cup of buttermilk and knead gently by hand until the liquid is well-incorporated.
  5. On a floured surface, roll out or pat the biscuit dough into a rectangle that's about a half-inch thick.
  6. Cut into four rectangles and stack them. Roll out the dough to form layers. Repeat again, cutting the dough in half, stacking, and then rolling it out to a half-inch thick.
  7. Cut biscuit dough with a cookie cutter, or drinking glass, or use the base of a pastry tip for extra-tiny biscuits. Chill the biscuits in the fridge until ready to bake.
  8. Preheat the oven to 425 F.
  9. Grease a 2-quart baking pan with ½ tablespoon butter.
  10. In a small saucepan over medium heat, reduce the pomegranate juice to ⅓ cup.
  11. Mix ½ cup granulated sugar, cornstarch, and remaining ½ teaspoon salt in a bowl, and combine with the apples and the sugar-cornstarch-salt mixture in a large pot.
  12. Add reduced pomegranate juice and cook the apples over medium heat for 5 minutes or just until the mixture has reached boiling point and the cornstarch has been activated.
  13. Brush the chilled biscuits with buttermilk.
  14. Put the hot filling in the baking dish, and put cold biscuits on top of the hot apple filling.
  15. Sprinkle the biscuits with turbinado or demerara sugar.
  16. Bake for 40-50 minutes or until the biscuits have cooked through.
  17. Cool for at least 20 minutes before serving with whipped cream or ice cream. Top with pomegranate seeds.