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cobbler in a baking dish topped with pomegranate seeds
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Pomegranate Apple Cobbler with Cake Mix

Apple Cobbler with Cake mix is made with Granny Smith apples, Pomegranate Juice, yellow cake mix and best served with a scoop of ice cream.
Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 443kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 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 if desired
  • ice cream if desired
US Customary - Metric

Instructions

  • 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.
    2 cups pomegranate juice
  • 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.
    1, (15.25 oz. box) yellow cake mix, divided, 1 cup old-fashioned oats, 1/4 tsp. baking powder, 1/4 tsp. baking soda, 1/2 tsp. salt
  • 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.
    1/2 cup unsalted butter, cold, cubed (8 Tbsp.)
  • Stir in the cold heavy cream just until combined. Place in fridge.
    1/2 cup cold heavy cream, plus more for brushing
  • Peel and slice the apples into 1/2 inch thick slices. Place in a large bowl. Pour pomegranate reduction over apples. Stir to combine.
    4-5 large Granny Smith apples, peeled, halved, cored and sliced 1/2 inch thick
  • Add in sugar, reserved cake mix and a pinch of salt. Stir again.
    1/2 cup sugar
  • Pour apples into a glass 9x13 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.
    pomegranate arils, ice cream

Video

Notes

  • Store in the fridge for up to 3 days. 
  • Recipe inspired by Food&Wine Apple-Pomegranate Cobbler 

Nutrition

Serving: 1serving (no ice cream) | Calories: 443kcal | Carbohydrates: 58g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 391mg | Potassium: 405mg | Fiber: 5g | Sugar: 43g | Vitamin A: 845IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 1mg