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Featuring
Servings
Makes 8-10 servings
Ingredients
FRUIT FILLING:
2 cups pomegranate juice
6 apples peeled, cored, and sliced
¾ cup Sweetie Magic®
¼ cup all-purpose flour
1 teaspoon lemon juice
COBBLER BATTER:
1½ cups all-purpose flour
½ cup sugar
1 teaspoon salt
1½ teaspoons baking powder
1½ sticks cold unsalted butter, cut into small pieces
1 cup heavy cream, cold
2 cups pomegranate juice
6 apples peeled, cored, and sliced
¾ cup Sweetie Magic®
¼ cup all-purpose flour
1 teaspoon lemon juice
COBBLER BATTER:
1½ cups all-purpose flour
½ cup sugar
1 teaspoon salt
1½ teaspoons baking powder
1½ sticks cold unsalted butter, cut into small pieces
1 cup heavy cream, cold
How To Prepare
FRUIT FILLING: Heat pomegranate juice in a small pot over medium heat. Once boiling, reduce to a simmer and cook (uncovered) for 20 minutes until it reduces to a syrupy consistency (about ⅓ cup of juice).
Preheat oven to 375°. Spray a 9x13-inch baking dish and set aside.
In a large mixing bowl, add sliced apples, reduced pomegranate juice, Sweetie Magic®, lemon juice and flour. Mix well and pour into prepared baking dish.
COBBLER BATTER: In a medium sized bowl, whisk flour, sugar, baking powder and salt together until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until you have pea-sized crumbs. Add the cold cream and stir to combine.
Top the fruit mixture with the cobbler batter and gently spread over the top. Bake for 45 to 50 minutes or until fruit is bubbling and topping is golden brown.
Preheat oven to 375°. Spray a 9x13-inch baking dish and set aside.
In a large mixing bowl, add sliced apples, reduced pomegranate juice, Sweetie Magic®, lemon juice and flour. Mix well and pour into prepared baking dish.
COBBLER BATTER: In a medium sized bowl, whisk flour, sugar, baking powder and salt together until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until you have pea-sized crumbs. Add the cold cream and stir to combine.
Top the fruit mixture with the cobbler batter and gently spread over the top. Bake for 45 to 50 minutes or until fruit is bubbling and topping is golden brown.
