Pomegranate Apple Cobbler with Cake Mix
User Reviews
5
Pomegranate Apple Cobbler with Cake Mix
Description
Pomegranate Apple Cobbler with Cake Mix features sliced tart apples coated with a syrupy, reduced pomegranate juice infused with sugar and cake mix to enhance sweetness and structure. The topping combines dry cake mix with oats, baking powder, and soda, cut together with cold butter and heavy cream to form coarse clumps. This mixture bakes into a golden, tender crust contrasting with the soft baked apples beneath.
The reduction of pomegranate juice concentrates its vibrant tartness and sweetness, soaking into the apples for a layered fruity sauce. The cake mix topping adds a moist, cakey texture while the oats contribute a rustic chewiness. Brushing the topping with heavy cream creates a lightly browned, appealing finish.
Serve this dessert warm with optional pomegranate arils for a fresh burst or a scoop of ice cream for creaminess. The combination of tart apples, bright pomegranate, and buttery topping creates a dessert that balances sweet and tangy notes.
Store leftovers in the refrigerator for up to three days. This recipe was inspired by Food&Wine’s apple-pomegranate cobbler.
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
- 1/2 cup heavy cream cold, plus more for brushing
- 4-5 large Granny Smith apple peeled, halved, cored and sliced 1/2 inch thick
- 1/2 cup sugar
Serve with:
- pomegranate arils if desired
- Ice cream if desired
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.
- 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 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.
Notes
- Store leftover cobbler refrigerated for up to 3 days for best freshness.
- Peel, core, and slice apples evenly to ensure uniform baking and texture.
- Reducing pomegranate juice concentrates flavor and sweetness for the filling.
- Optionally serve with pomegranate arils or ice cream to enhance texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Serving | 1serving (no ice cream) | |
| Calories | 443kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 391mg | 16% |
| Potassium | 405mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 43g | 86% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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