Recipe Background
We all dream of beautiful fall days, with all the most colorful leaves and refreshing cool breezes. This Autumn Dream Cobbler is part of that dream, too. It's a glorious golden-brown dessert filled with tender, sweetened apples in a pomegranate-ladened sauce. The topping is buttery and crumbly, perfect for serving up with ice cream and a few more arils for juicy goodness. You'll be dreaming of the Autumn Dream Cobbler for a long time to come.
We all dream of beautiful fall days, with all the most colorful leaves and refreshing cool breezes. This Autumn Dream Cobbler is part of that dream, too. It's a glorious golden-brown dessert filled with tender, sweetened apples in a pomegranate-ladened sauce. The topping is buttery and crumbly, perfect for serving up with ice cream and a few more arils for juicy goodness. You'll be dreaming of the Autumn Dream Cobbler for a long time to come.
Ingredients
- 2 cups pomegranate juice
- 6 Granny Smith apples peeled and cored, cut into 1/2-inch-thick slices
- 1 cup sugar divided, plus more, to taste
- 2 1/4 cups all-purpose flour divided
- kosher salt to taste
- 2 teaspoons baking powder
- 1/2 cup unsalted butter cold, cut into small cubes
- 1 cup heavy cream cold, plus more, to taste
- pomegranate arils optional, to taste, for serving
- vanilla ice cream optional, to taste, for serving
Directions
- Preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with foil.
- Place an 8x8-inch glass baking dish on the prepared baking sheet.
- In a small saucepan over medium-high heat, add the pomegranate juice and bring it to a boil.
- Boil the pomegranate juice until it is reduced to about 1/3 cup, about 15 minutes.
- In a large bowl, add the reduced pomegranate juice, the apple slices, 3/4 cup of the sugar, 1/4 cup of the flour, and the salt and fold to combine.
- Add the apple mixture to the baking dish, spreading it out evenly.
- In a clean, large bowl, add the remaining flour, 1/4 cup of the remaining sugar, the baking powder, and the salt and whisk to combine.
- Add the cold butter to the flour mixture and using a pastry cutter or two knives, cut the butter cubes into the flour mixture until it resembles very coarse crumbs, with some pieces the size of peas.
- Gradually add 1 cup of the heavy cream to the flour mixture, while stirring, until a dough-like mixture forms.
- Gather the dough mixture into small clumps and scatter the clumps over the apple mixture in the baking dish.
- Brush the dough evenly with the extra heavy cream.
- Sprinkle the extra sugar evenly over the dough.
- Bake until the filling is bubbly and the topping is golden, about 1 hour-1 hour 10 minutes. If the topping begins to brown too quickly, tent it with foil.
- Allow the cobbler to cool for 20 minutes.
- Sprinkle the cobbler with the pomegranate arils and serve with the ice cream.
×