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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Ingredients

Topping: 

Filling:

Directions

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.
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