Pomegranate-Apple Crisp

Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful[ tartness to both savory and baked dishes. Here, they brighten up a warm, cinnamon-y apple crisp topped with an almond-oat crumble.]

Total Time:
1 hr 5 min
Prep:
15 min
Inactive:
5 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Topping:
  • 1/4 cup almond flour
  • 1/4 cup quick-cooking oats
  • 2 tablespoons maple sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small cubes
  • Filling:
  • 2 large apples, peeled, cored and cut into small cubes
  • 1 cup pomegranate seeds
  • 2 tablespoons lemon juice (from about 1 lemon)
  • 1 tablespoon maple sugar
  • 1/2 teaspoon ground cinnamon
Directions
  • Special equipment: Four 1-cup ovenproof bowls

  • For the topping: In a small bowl, stir together the almond flour, oats, maple sugar, flour, salt and cinnamon. Add the butter and use your fingers or a fork to combine until small clumps form. Set aside.

  • For the filling: Preheat the oven to 375 degrees F. In a small bowl, toss together the apples, pomegranate seeds, lemon juice, maple sugar and cinnamon. Divide among four 1-cup ovenproof bowls and set on a baking sheet. Bake until bubbly and golden, about 45 minutes. Let cool for 5 minutes before serving.


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