6 Granny Smith apples – peeled, halved, cored and sliced 1/2” thick
2 cups pomegranate juice
1 cup sugar, plus more for sprinkling
2 1/4 cups flour
2 tsp baking powder
1 stick cold unsalted butter, cut into small pieces
1 cup heavy cream, plus more for brushing
Preheat oven to 375*F. In a small saucepan, bring the pomegranate juice to a boil over high heat until reduced to 1/3 cup, about 15 minutes. Pour the juice into a large bowl and add the apples, 3/4 cup of the sugar, 1/4 cup of the flour and 1/2 tsp of salt. Mix and put the mixture into a baking dish.
In another bowl, whisk remaining 2 cups flour with the remaining 1/4 cup of sugar, baking powder and 1/2 tsp salt. Add the butter into the dry ingredients until the mixture resembles very coarse crumbs. Stir in 1 cup of cream.
Gather the topping into small clumps and scatter over the apple filling. Brush the top with cream and sprinkle with sugar. Bake the cobbler for 60 – 70 minutes or until the filling is bubbling and the topping is golden. If the crust browns too quick tent with foil. Can be served with ice cream.