A festive fall dish, this crisp uses pomegranate seeds and apples.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
Ingredients
- 4 medium apples – peeled, cored and sliced
- ½ pomegranate, skin and light-colored membrane removed
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup rolled oats
- ½ cup all-purpose flour
- ½ cup white sugar
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×13-inch baking dish.
- In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
- Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
- Please note differences in ingredient amounts when following the magazine version of this recipe.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 7 mg |
| Sugars | 35 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I modified the recipe by doubling the topping ingredients because my family likes that stuff. If you tried it and didn’t like it maybe you used pomegranates that weren’t ripe or apples that were too tart.
Wonderful recipe!
The flavor was excellent, the apples had good flavor, used some peeled, some red with skin and some Granny Smith. Also used
I used a whole pomegranate. Great with a topping of plain yoghurt which is a good compliment to the sweetness of the Crisp. Also good with ice cream.
My tree was full and we had a game night planned, so we took it to our good friends to sample for desert. I enjoyed it very much, and everyone else seemed to as well. Next time, I plan on adding roasted walnuts.
I didn’t measure anything. I just included all the ingredients & cooked as directed. It had enough moisture & was great! Served with ice cream. I had none left!
Used Fuji apples. Turned out too sweet and heavy on cinnamon. Recommend significantly reducing sugar and cinnamon.
Best apple crisp I had. Pomegranates were not crunchy and it has a nice slightly tart yet interesting flavor. This tasted like you would order it from a fancy restaurant.
This was excellent. Loved the combination of apple and pomegrante. My hubby thought there was too much cinnamon but he doesn’t care for cinnamon. Next time, I’ll probably use half the amount of cinnamon.
I did not make any changes to this recipe and it was just amazing. I really love it.
This is the best way I have found to use pomegranate seeds and I love apples. My family loves pomegranate so we were both happy. I would make it again. I did cut back on the cinnamon.
I cut the sugar a bit and made it with a whole pom. This is a lovely dessert. I will make this again
Love this recipe! I like adding just a couple tablespoons of lemon juice for an extra little tartness. If you don’t have a pomegranate or you don’t want to deal with peeling it and extracting the seeds, you can also chop some fresh cranberries as a substitute. Works really well with either fruit!
I have made this a couple of times. I love the flavor of this crisp. If you like things on the tart side, this recipe is for you.
Like another reviewer did, I cut the recipe in half (except for the topping, I made the full recipe plus some) and baked it in a pie shell. Nice alternative to the basic apple crisp. Definitely a new favorite!
It was a huge hit. I didn’t use pomegranate seeds though, i just put in pomegranate. As well as added a second crust. It turned out great! i liked it a lot.
I made this twice now. Loved it!
This was really good. I used a bit more oats for the topping, and also added a little more pomegranate. I don’t really understand the issues others have had with hard pomegranate seeds. I eat raw seeds frequently as a snack, and have never experienced this.
This was a very good recipe, great with a small crunch from the pomegranate and super combination! Thanks for a quick and easy recipe.
This is a fantastic recipe. The second time, I had learned that melted butter will not yield a crumbly mixture. I revised the ingredients to read 1 stick (1/2 cup)unsalted butter softened to room temperature; 2 hours or so from refrigerator to usage.
This was easy and great. I tweaked the recipe with lemon juice, pomegranate molasses, caramel, sweet apples, tart apples, extra pomegranate, and substituted Pumpkin Pie Spice, and brought it to a BBQ potluck. This dessert vanished while others lingered and endured the leftover walk-of-shame back home. I’m only giving the recipe four, rather than five, stars because it should include all of these ingredient options, as suggested by others, as part of the basic recipe. I would also double the topping going forward, another previous suggestion. This is DEFINITELY going to be on this year’s Thanksgiving menu, and next’s!!