Pomegranate Apple Cobbler Recipe-Step by Step Guide:-In addition to having a deliciously tender and crunchy crust on top, this apple cobbler is bursting with vibrant and juicy apples, and it has just the right amount of sweetness.
Pomegranate Apple Cobbler Recipe-Step by Step Guide
Ingredients
- 2 cups pomegranate juice
- 6 Granny Smith apples (3 pounds)—peeled, halved, cored and sliced 1/2 inch thick
- 1 cup sugar, plus more for sprinkling
- 2 1/4 cups all-purpose flour
- Kosher salt
- 2 teaspoons baking powder
- 1 stick cold unsalted butter, cut into small pieces
- 1 cup cold heavy cream, plus more for brushing
- Pomegranate seeds and vanilla ice cream, for serving
Also read Easy Bruschetta Recipe with Mozzarella and Tomato Basil
Directions
- Preheat the oven to 375 degrees Fahrenheit. Place a glass baking dish measuring 8 inches by 8 inches on an aluminium foil-lined rimmed baking sheet. Pomegranate juice should be brought to a boil in a small saucepan over moderately high heat until it is reduced to a third of a cup, which should take approximately fifteen minutes. After pouring the juice into a large bowl, combine the apples, three-quarters of a cup of sugar, one-fourth of a cup of flour, and half a teaspoon of finely ground salt. Transfer the mixture to the baking dish using a scraper.
- It is necessary to combine the remaining two cups of flour, the remaining quarter cup of sugar, the baking powder, and half a teaspoon of salt in a separate big dish and mix them together. After adding the butter, chop it into the dry ingredients with a pastry cutter or two knives until the mixture resembles very coarse crumbs, with some parts the size of small peas. This should take about a minute. Just to incorporate everything, give the one cup of cream a gentle whisk.
- The topping should be composed of small clumps, which should then be scattered over the apple filling. Apply a light coating of cream on the topping, and then generously sprinkle it with sugar. Prepare the cobbler by baking it for sixty to seventy minutes, or until the filling is bubbling and the topping is golden brown. In the event that the crust browns too rapidly, tent it with foil. Allow to cool for twenty minutes. Pomegranate seeds should be put on top, and vanilla ice cream should have been placed on top.
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