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.
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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 45 min
  • Yield: 4 servings
  • Nutrition Info
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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


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


Special equipment:
Four 1-cup ovenproof bowls
  1. 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. 
  2. 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.