If you’ve ever wanted to dive face-first into dessert, today is your day.
Is it sacrilegious to post a non-cookie dessert in December? Maybe. But we all need things other than cookies sometimes.
The holidays are here and, full disclosure, I bought an adorable advent countdown back in August that still isn’t hung up. I promised I wouldn’t be that person. But here I am, far from Pinterest-perfect.
If you don’t want cookies for breakfast, leftover pomegranate vanilla cobbler makes a brilliant alternative. Trust me.
I first spotted Donna Hay’s pomegranate cobbler last year and have been waiting to make it. It feels perfectly festive now — easy, dreamy and ideal for the season.
Why did I wait so long? It’s ridiculous. We can get pomegranate arils year-round these days, so why not enjoy them whenever the craving hits?
The original recipe uses rhubarb, which intimidates me even though I’ve hardly cooked with it. To keep things simple (and less scary), I swapped in berries — frozen berries work great and make the recipe easier any time of year.
The result is a gorgeous dessert: a cloud-like vanilla cake topping studded with bright pomegranate jewels. It’s tender, slightly crisp on top, and perfect with a scoop of ice cream or a dollop of whipped cream.
Honestly, let’s all pretend it’s one giant cookie and dig in.
Pomegranate Vanilla Cobbler
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Ingredients
- 1 1/2 cups frozen berries
- 1/3 cup sugar
- 2 pomegranates, seeds removed
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 3/4 cup 1 1/2 sticks cold unsalted butter
- 1 vanilla bean, seeds scraped out
- 2/3 cup buttermilk
- 2 teaspoons vanilla extract
- 1/3 cup sliced almonds
- powdered sugar for serving
- ice cream or whipped cream for serving
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, mix the frozen berries with 1/3 cup sugar and 1/2 cup pomegranate arils; set aside.
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In a food processor combine the flour, baking powder, salt, 1/2 cup sugar, cold butter and scraped vanilla bean seeds. Pulse until the butter is in small crumbs. Stream in the buttermilk and vanilla extract just until a wet, sticky dough forms.
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Transfer the dough to a bowl and gently fold in the remaining pomegranate arils.
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Spread the sugared berries in a skillet, then top with the cobbler dough, distributing it evenly. Sprinkle with sliced almonds.
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Bake for 40–45 minutes, until the topping is golden and cooked through. Dust with powdered sugar and serve warm with ice cream or whipped cream.
Notes
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Post a photo of your cobbler and enjoy — I appreciate you so much!
Grab a spoon.