Pear, Apple, and Pomegranate Cobbler

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

The tastes and textures of antioxidant-rich, flavorful Bosc pears, Bartlett pears, and several varieties of apples make this dessert special. And the pomegranate juice lends its bright red hue to the cobbler, which is a nice match for the juice’s robust flavor.



  • 6 organic apples (use a variety of apples), cored and cut into fairly thin slices
  • ¼ cup pomegranate juice
  • 6 pears (a combination of Bosc and Bartlett), cored and cut into fairly thin slices
  • ¼ cup packed brown sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cardamom


  • cups organic rolled oats
  • cups organic whole wheat flour
  • 1 cup organic sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup trans fat-free organic buttery spread (I like to use Earth Balance® brand), melted
  • ½ cup pomegranate juice
  • ½ cup milk (or substitute 4 cup soy milk)


  1. Preheat the oven to 350°F.
  2. To prepare the cobbler filling, in a large bowl combine the apples, pomegranate juice, pears, brown sugar, maple syrup, cinnamon, and cardamom. Toss well to combine. Turn into a rectangular glass baking dish.
  3. To prepare the cobber topping, in another bowl combine the oats, flour, sugar, baking powder, cinnamon, and cloves. Toss to combine. Drizzle the melted buttery spread, pomegranate juice, and milk evenly over the top. Mix well with a spoon to combine.
  4. To assemble the cobbler, drop spoonfuls of the topping evenly on the fruit mixture. Bake for 1½ hours, or until the fruit is softened to your liking and the top is a red-golden brown. Serve hot or at room temperature.