Pomegranate Apple Crisp

  • Yield: 6 to 8 servings


Pomegranate Apple Filling:
1/4cup pomegranate arils
1/2cup granulated sugar
1/4teaspoon ground cinnamon
1/4teaspoon ground nutmeg
5 Granny Smith or Fuji apples, halved, cored and thinly sliced
2tablespoons lemon juice
Oat Topping:
1/2cup all-purpose flour
1/2teaspoon baking soda
1/2teaspoon aluminum-free baking powder
1/4teaspoon salt
2tablespoons soft unsalted butter
1/2cup brown sugar, firmly packed
1large egg
1teaspoon vanilla extract
1/4cup water
1 1/2cups rolled organic oats


  1. To prepare filling:  Preheat oven to 350F.
  2. In a large saucepan, combine 1/2 cup sugar, cinnamon and nutmeg.  Stir in apples and lemon juice, tossing until apples are evenly coated.
  3. Cook over medium heat, stirring constantly until mixture begins to thicken.  Pour into a lightly greased 8 x 8-inch baking dish or pie tin.  Sprinkle arils on top.
  4. To prepare the topping:  In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt.
  5. In another medium mixing bowl, mix together the butter, brown sugar, egg and vanilla extract.  Add in 1/4 cup water and whisk well, until fluffy and the color lightens.
  6. Stir the flour mixture into the creamed mixture until no flour is visible, then stir in oats until just incorporated.
  7. Using a large spoon, drop the oat crumble mix onto the apple mixture.
  8. Bake for 30 to 40 minutes or until topping is golden brown.

Recipe by Chef Candice Kumai / POM Wonderful.