Photo of Apple-Pomegranate Cobbler by WW

Apple-Pomegranate Cobbler

Points® value
Total Time
1 hr 15 min
30 min
45 min
This cinnamon-scented vegan dessert combines two of fall’s greatest fruits—Granny Smith apples for sweet-tart goodness and pomegranate seeds for bursts of juicy tang. The flaky crust stays vegan thanks to vegan butter. We call to make the dough by hand, but you can use a food processor if you’d rather; simply pulse the butter into the flour mixture until it resembles coarse meal, drizzle with cold water, and pulse just until the dough comes together.


Cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Table salt

½ tsp(s), divided

Vegan stick butter

3 tbsp(s), chilled and cut into small pieces

Granny Smith apple

2 pound(s), peeled, cored, and thinly sliced (about 4 large)

Packed brown sugar

2 tbsp(s), light-variety

Ground cinnamon

1 tsp(s)

Pomegranate seeds

1 cup(s)


  1. Preheat the oven to 375°F. In a medium bowl, stir together the flour and ¼ tsp salt. Add the butter; cut in butter using a pastry blender or your fingers until the mixture resembles coarse meal. Sprinkle the dough with 3 tbsp cold water and toss until moist; knead the dough in the bowl until it just comes together (add more water, 1 tsp at a time, if needed). Shape the dough into a 4-in disk. Place the dough between sheets of wax paper or plastic wrap; roll into a 9- to 10-in circle. Chill the dough until ready to use.
  2. In a large bowl, combine the apples, sugar, and cinnamon; toss well until evenly coated. Add the pomegranate seeds and toss gently to combine. Spoon the mixture into an 11 x 7–in baking dish coated with cooking spray.
  3. Cut the dough into 1-in-thick strips. Arrange the strips in a lattice pattern over the fruit. Coat the dough with cooking spray. Bake until the filling is bubbly and the dough is browned, about 45 minutes. Serve warm.
  4. Serving size: about 1/2 cup