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.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 15 min |
| Inactive: | 5 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 235 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 16 grams |
| Sodium | 150 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 5 grams |
| Protein | 3 grams |