Ingredients:

  • 6 cups Granny Smith apples, peeled and sliced 1/4 inch thick
  • 1/2 cup pomegranate juice
  • 1/2 cup pomegranate arils
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream

Instructions:

  1. Simmer the pomegranate juice in a small saucepan over medium heat until it reduces to 1/4 cup and looks syrupy.
  2. In a 9x9 inch baking dish, toss the sliced apples with the reduced pomegranate juice, pomegranate arils, 1/2 cup sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
  3. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  4. Use a pastry cutter or forks to work the cold, cubed butter into the flour mixture until it looks like coarse crumbs with pea-sized lumps remaining.
  5. Stir in the heavy cream just until the dough comes together.
  6. Dollop the dough over the apple mixture, flattening it slightly with your palms.
  7. Bake at 375°F (190°C) for 30–35 minutes until the topping is golden-brown and the fruit juices are bubbling.