‘t Is the season! Pomegranates are back and I am over the moon. [insert happy dance] A couple of weeks ago, I received the first 3 in my produce delivery and though they might have been picked a fraction too early (they were quite
tart TART), I ended up putting them to very, very good use. I decided to make an apple pomegranate crisp. Let’s just say that the crisp didn’t make the 24 hours on my countertop. Even David, who was a bit under the weather, couldn’t stay away from it. SCORE!
Warm gooey apples and pomegranate arils topped with crispy, sweet and buttery oats…go ahead, dig in! The apples and pomegranates bring a dose of tartness to the table, the spices really come through and the oats make the crisp…well…
And this is where I would tell you pomegranates are high in Vitamin B and potassium and that one apple a day will keep the doctor away. Seriously, who cares about the nutritional value of this crisp. Make it, and sinfully indulge, ’cause it’s that good.
Apple Pomegranate Crisp
- 4 apples, peeled, cored and sliced
- 1/2 cup pomegranate arils (seeds)
- 1/2 cup brown sugar
- 1 tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 cup rolled oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup butter, melted
- Preheat the oven to 375 degrees F.
- In large bowl toss the apples, pomegranate seeds, brown sugar, cinnamon and nutmeg.
- Sread in a 9×13″ pan.
- In the same bowl stir together the oats, flour and sugar and drizzle in the butter. Stir with a fork to obtain a crumbly mixture.
- Sprinkle over the fruit.
- Bake for 45 minutes or until bubbly.
Serves: that depends on how how many people are around to smell this crisp baking in the oven…seriously, I’d think it’s dessert for 4-6, especially when you serve it with a bit of vanilla bean ice cream.
(Recipe by: Abundant Harvest Organics)