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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.
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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
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Line a rimmed baking sheet with foil.
Step 3 -Place an 8x8-inch glass baking dish on the prepared baking sheet.
Step 4 -In a small saucepan over medium-high heat, add the pomegranate juice and bring it to a boil.
Step 5 -Boil the pomegranate juice until it is reduced to about 1/3 cup, about 15 minutes.
Step 6 -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.
Step 7 -Add the apple mixture to the baking dish, spreading it out evenly.
Step 8 -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.
Step 9 -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.
Step 10 -Gradually add 1 cup of the heavy cream to the flour mixture, while stirring, until a dough-like mixture forms.
Step 11 -Gather the dough mixture into small clumps and scatter the clumps over the apple mixture in the baking dish.
Step 12 -Brush the dough evenly with the extra heavy cream.
Step 13 -Sprinkle the extra sugar evenly over the dough.
Step 14 -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.
Step 15 -Allow the cobbler to cool for 20 minutes.
Step 16 -Sprinkle the cobbler with the pomegranate arils and serve with the ice cream.
