Ingredient: pomegranate juice

Cobblers are simply delicious desserts. Often made with in-season fruit—from strawberries in the summertime to apples in the fall. Pairing pomegranate with apples seems like a good choice except when it’s already March. Fresh pomegranates are available usually from September through January. But then if you’re using pomegranate juice that makes it feasible.

The pomegranate is a unique fruit with distinct edible seeds. The brilliant color and odd shape are eye-catching. Because of their high amounts of these antioxidants, pomegranates have gained a reputation as a superfood.

Yet, despite its health benefits, the consumption of pomegranates is relatively low in our country in comparison to other fruits for several reasons. First is its limited availability. In addition, they are expensive, and it also takes a bit of work to get through to the sweet fruit.

But nevertheless, the popularity of pomegranates seems to be growing. They have crept into salads, main courses, smoothies and even alcoholic mixed drinks. Now there is even pomegranate-flavored candy and gum.

These nice little individual cobblers are some of that comfort food we all like to enjoy but with a healthy twist.

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Pomegranate Apple Cobbler

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Cuisine

American

Keyword

pomegranate apple cobbler

Servings

MetricUS Imperial

Ingredients

Apples

• 2 cups pomegranate juice
• 570 gm (about 1 1/4 LBS) Granny Smith or other baking apples, peeled, cored & sliced
• 1/2 cup sugar
• 2 Tbsp cornstarch
• 1 tsp apple pie spice
• 1/2 tsp salt

Biscuit Dough

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1/4 cup sugar
• 1/2 cup butter, cold
• 1 cup buttermilk or milk
• coarse sugar for sprinkling

Cuisine American Keyword pomegranate apple cobbler Servings MetricUS Imperial Ingredients Apples 2 cups pomegranate juice 570 gm (about 1 1/4 LBS) Granny Smith or other baking apples, peeled, cored & sliced 1/2 cup sugar 2 Tbsp cornstarch 1 tsp apple pie spice 1/2 tsp salt Biscuit Dough 2 cups flour 1 Tbsp baking powder 1 tsp salt 1/4 cup sugar 1/2 cup butter, cold 1 cup buttermilk or milk coarse sugar for sprinkling

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Apples

1. In a large pot over medium heat, simmer pomegranate juice for 5-8 minutes.
2. In a small dish, combine 1/2 cup sugar, cornstarch, spice & salt. Add prepared apples & sugar/cornstarch mixture to pomegranate juice.
3. Simmer apple mixture for 10 -20 minutes or until apples are soft. Remove from heat & divide evenly between 8 ramekin dishes. Set ramekins on a large baking tray.

Biscuit Dough

1. Preheat oven to 425 F.
2. In a large bowl, whisk together flour, baking powder, salt & sugar. Add cold butter, then using a pastry blender or your finger tips, work butter into flour mixture until it resembles small peas. Add cold milk & combine with a fork ONLY until mixed.
3. Top each ramekin with dough, dividing it evenly between them. If you wish, you can sprinkle them with coarse sugar.
4. Bake for about 20-25 minutes or until biscuit dough test done with a wooden pick.
5. When baked you can serve them right in the ramekins or flip them upside down on serving plates. If you wish you can serve them with whipped cream or ice cream & top the with pomegranate seeds.