Pomegranate Apple Cobbler Recipe

Rika Hoffman suggests her pomegranate apple cobbler for when "the heavy and rich desserts of the holiday season grow cloying." She says, "Tangy-creamy, warm-cold, crunchy-soft—this recipe has it all.

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



lour, baking powder, 1 teaspoon salt, and granulated sugar should be mixed in a large bowl for biscuit dough. 

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Crush the butter with your fingers until the largest piece is pea-sized. Add a cup of buttermilk and hand-knead until well-incorporated.

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Roll or pat biscuit dough into a half-inch rectangle on a floured surface. Cut and stack four rectangles. 

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Roll dough into layers. Repeat, halving, stacking, and rolling the dough to a half-inch thickness. 

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Rest the biscuits in the fridge before baking. Heat the oven to 425 F. Grease a 2-quart baking pan with ½ tablespoon butter.

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Mix with apples in a large pot. Add reduced pomegranate juice and cook apples over medium heat for 5 minutes until boiling and cornstarch activated. 

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Brush buttermilk on chilled biscuits. Place hot apple filling in baking dish and top with cold biscuits. 

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Bake biscuits for 40–50 minutes until done. Let cool for 20 minutes before serving with whipped cream or ice cream. 

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