Apple, Pomegranate, & Ginger Cobbler (2024)

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Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 40 to 50 minutes

Ingredients:

2 cups pomegranate juice

5 granny smith apples, peeled, halved, cored and sliced thinly

1 tbsp fresh chopped ginger

1 cup sugar, divided + more for garnish

2 1/4 cups all-purpose flour, divided

1 tsp kosher salt, divided

2 tsp baking powder

1 stick cold unsalted butter, cut into small cubes

1 cup heavy cream + more for brushing

Pomegranate seeds, for garnish

Ice cream, for garnish

Confectioners sugar, for garnish

Directions:

Preheat your oven to 375 degrees.

Spray a few mini cast-iron skillets with non-stick cooking spray. If you don’t have mini cast-iron skillets just swap for an 8 X 8 baking dish and spray that with the non-stick cooking spray.

Next, add the pomegranate juice to a small saucepan and bring it to a boil. Boil the juice for about 15 minute or until reduced to a 1/3 cup. While the juice boils combine apples, 3/4 cup sugar, ginger, 1/4 cup flour, and 1/2 tsp salt. Pour in the pomegranate juice and fold to combine. Take the apple mixture and divide it between the mini skillets.

In a large bowl, combine remaining 2 cups of flour, 1/4 cup sugar, baking powder, and 1/2 tsp salt. Next, add the butter and using a pastry cutter cut the butter into the dry ingredients. If you need to use your fingertips to help break up the butter. Once the mixture resembles pea sized crumbs, stir in the cream. Stir until well combined.

Take some of the topping and divide it evenly between all the apple filling. Using a pastry brush, brush some of the cream on top of the topping followed by a sprinkle of sugar. Repeat process until all the topping has been coasted.

Bake the cobbler for about 40 to 45 minutes or until golden brown. Garnish tops with pomegranate seeds, ice cream, and confectioners sugar. Serve and enjoy!

adapted from Food and Wine Magazine

All images and text ©Lauren Grier for The Curious Plate