Autumn Dream Cobbler

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Line a rimmed baking sheet with foil.

Step 3 -Place an 8x8-inch glass baking dish on the prepared baking sheet.

Step 4 -In a small saucepan over medium-high heat, add the pomegranate juice and bring it to a boil.

Step 5 -Boil the pomegranate juice until it is reduced to about 1/3 cup, about 15 minutes.

Step 6 -In a large bowl, add the reduced pomegranate juice, the apple slices, 3/4 cup of the sugar, 1/4 cup of the flour, and the salt and fold to combine.

Step 7 -Add the apple mixture to the baking dish, spreading it out evenly.

Step 8 -In a clean, large bowl, add the remaining flour, 1/4 cup of the remaining sugar, the baking powder, and the salt and whisk to combine.

Step 9 -Add the cold butter to the flour mixture and using a pastry cutter or two knives, cut the butter cubes into the flour mixture until it resembles very coarse crumbs, with some pieces the size of peas.

Step 10 -Gradually add 1 cup of the heavy cream to the flour mixture, while stirring, until a dough-like mixture forms.

Step 11 -Gather the dough mixture into small clumps and scatter the clumps over the apple mixture in the baking dish.

Step 12 -Brush the dough evenly with the extra heavy cream.

Step 13 -Sprinkle the extra sugar evenly over the dough.

Step 14 -Bake until the filling is bubbly and the topping is golden, about 1 hour-1 hour 10 minutes. If the topping begins to brown too quickly, tent it with foil.

Step 15 -Allow the cobbler to cool for 20 minutes.

Step 16 -Sprinkle the cobbler with the pomegranate arils and serve with the ice cream.