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Autumn brings on a lot of wonderful things like crisp weather, colorful leaves, and most importantly this Apple Cobbler with Cake Mix.
It’s an apple dessert that your guests are going to fall in love with. Warm, perfectly sweet, juicy, golden brown apple cobbler perfection.
I’ve made many versions of apple cobbler in my baking lifetime and I’m telling you this version with the yellow cake mix, pomegranate juice reduction and juicy apple pie filling is just everything.
This easy apple cobbler is:
- Low maintenance but also impressive
- Juicy and bursting with flavor
- Practically from scratch buuut with a little help from the cake mix
- A delicious marriage of flavors with the pomegranate and apples
- Forgiving, minimal and the ice cream is non-negotiable!
The ingredient list is simple and you probably have most of them in your pantry already!
- Apples: I love using Granny Smith apples in this recipe because they are tart apples and hold their shape well.
- Pomegranate Juice: Instead of using lemon juice, this recipe uses a pomegranate juice reduction (don’t worry it’s soooo easy to make, I’ll get into that more down below). I compliments the apple filling nicely.
- Yellow Cake Mix: I love using cake mix as kind of a short-cut topping. It’s not overly cakey or too tough and biscuit-y either, it’s the right amount of sweetness too. Combined with some old-fashioned oats, it makes the perfect cobbler topping.
- Unsalted butter: You’ll need a pastry cutting or two knives to cut the cold butter into the cobbler topping.
- Old Fashioned Oats: The oatmeal helps to give the topping a yummy, crispy, crunchy texture.
- Other ingredients needed: sugar, heavy cream, baking powder, baking soda, and salt.
Step by Step Directions
- Make pomegranate juice reduction: Bring pomegranate juice to a boil over moderately high heat. Boil for 20-30 minutes, until the juice has reduced.
- Make the topping: In a large bowl, whisk together cake mix, oats, baking powder, baking soda and salt. Cut the butter into the dry ingredients. Stir in the cold cream to combine.
- Peel the apples, slice into 1/2 inch thick slices and place in a large bowl.
- Add pomegranate reduction to apples and stir. Add in sugar, reserved cake mix and a pinch of salt.
- Pour apples in to an oven safe baking dish. A 9×13 inch works perfectly.
- Top with the oat crumble and bake.
- Using fresh apples works best. I do not recommend using any type of canned apples or canned apple pie filling.
- Be sure to reserve 1/4 cup of the cake mix to coat the apples in. If you forget, you can always add 1-2 Tbsp. cornstarch to the filling. This helps to create a nice lush sauce.
- Gather the oat crumble topping into clumps and drop it over apple filling, leaving space between each portion of topping. This will help steam release cobbler and prevent a soggy cobbler.
- Serve with ice cream! This might be the biggest tip of all. There’s nothing better than a warm plate of cobbler with cool and creamy ice cream.
What are the best apples to use for apple cobbler?
I recommend using a tart apple like the Granny Smith. I’ve also used a combination of Honeycrip and Granny. Smith and loved the results.
What’s the difference between an apple cobbler and an apple crisp?
The have subtle differences, but a cobbler typically is a deep-dish baked fruit dessert with a biscuit-like topping and a crisp usually has a more crunchy topping with nuts and other ingredients mixed in.
Do I need to store my cobbler in the fridge?
If it doesn’t all get eaten on night one, then yes! I store mine in the fridge every time, once it’s cooled completely.
Can I freeze apple cobbler?
I wouldn’t recommend it. It can end up in a mushy mess, it’s best made and eaten fresh!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 2 cups pomegranate juice
- 1, (15.25 oz. box) yellow cake mix, divided
- 1 cup old-fashioned oats
- 1/2 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup unsalted butter, cold, cubed (8 Tbsp.)
- 1/2 cup cold heavy cream, plus more for brushing
- 4-5 large Granny Smith apples, peeled, halved, cored and sliced 1/2 inch thick
- 1/2 cup sugar
Serve with pomegranate arils and ice cream if desired.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Make pomegranate juice reduction: Bring pomegranate juice to a boil over moderately high heat. Boil for 20-30 minutes, stirring occasionally, until the juice has reduced.
- Preheat oven to 375°F.
- Make the topping: Pour the cake mix into a large bowl. Reserve 1/4 cup of the cake mix and set aside. Whisk in the oats, baking powder, baking soda and salt until combined.
- Cut cold butter into the dry ingredients using a pastry cutter or 2 knives until the mixture resembles coarse crumbs, with some pieces the size of small peas.
- Stir in the cold heavy cream just until combined. Place in fridge.
- Peel and slice the apples into 1/2 inch thick slices. Place in a large bowl. Pour pomegranate reduction over apples. Stir to combine.
- Add in sugar, reserved cake mix and a pinch of salt. Stir again.
- Pour apples into a glass 9×13 inch baking dish. Gather the cake mix topping into small clumps and scatter over the apple filling.
- Brush the tops with cold cream, and a sprinkle generously with coarse sugar.
- Bake for 35-40 minutes or until cobbler is bubbling and tops are golden brown. Tent with foil if the crust begins to brown before the cobbler is done.
- Remove from oven and let cool for 15-20 minutes before diving in.
- Garnish with pomegranate arils if desired and serve warm with a scoop of ice cream.
- Store in the fridge for up to 3 days.
- Recipe inspired by Food&Wine Apple-Pomegranate Cobbler