Pomegranate Vanilla Skillet Cobbler.
If you’ve ever wanted to fall face first into a pile of dessert…
Today would be the day.
Is it sacrilegious that I’m sharing a non-cookie dessert now that it’s December? It might be. But who cares! We have to eat non-cookie things.
It is the holiday season.
It’s the holiday season and I bought the most adorable advent/countdown to Christmas calendar for our family back in AUGUST and guess what? It’s still not hanging up yet.
I swore I wouldn’t be this person and I am now this person. Pinterest perfect life, where are you?
Okay, okay, in the case that you don’t want to eat cookies for breakfast, you can eat leftover pomegranate vanilla cobbler instead. Sound good?
I first saw this Donne Hay recipe for pomegranate cobbler last year. I’ve been dying to make it ever since but it just seemed so… holiday-y. I’m glad I waited, because it is a dreamy, easy skillet cobbler that is lovely this time of year.
But I’m also high annoyed at myself because HELLO it’s freaking fantastic. And why did I wait to long? In the universe now we can have pomegranate arils in May and find decent asparagus in October, so why the heck not.
The original recipe called for rhubarb, but if I’m being completely honest in our circle of trust here, rhubarb freaks me out. It kind of does.
Even if I’m wildly hypocritical at the moment because I’ve barely even tasted it. I’ve TASTED it but I’ve never cooked or baked with it. I’m officially the worst.
Anyway. That’s why I used berries. Frozen berries! To make your life easier. (read: to secretly make MY life easier.)
This dessert is SO delicious. The topping is like fabulous cake – a vanilla cloud studded with pomegranate jewels.
I’m thinking let’s all pretend it’s one giant cookie. YEP.
Pomegranate Vanilla Cobbler
- 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
Preheat the oven to 350 degrees F.
In a bowl, stir together the berries, sugar and 1/2 cup pomegranate arils.
Place the flour, baking powder, salt, sugar, butter and vanilla beans in a food processor and pulse until the butter is in small crumbs. Stream in the buttermilk and vanilla extract until a dough comes together. It will be wet and sticky!
Remove the dough and add it to a bowl. Fold in the remaining pomegranate arils.
Place the sugared berries in a skillet. Top the mixture with the cobbler dough evenly. Sprinkle sliced almonds on top.
Bake for 40 to 45 minutes, until golden and cooked through. Sprinkle the cobbler with powdered sugar and serve with ice cream or whipped cream.
[slightly adapted from donna hay]
Grab a spoon.