Apple & Pomegranate Crisp

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Apple Pomegranate Crisp

The other day when I made the stuffed butternut squash, I decided it was a good time to make a nice dessert too. I scoured our fridge and googled ideas based on what we had: Some pomegranates, apples, and a lot of butter. I came up with Brenda’s Apple & Pomegranate Crisp. It not only served as a yummy dessert for a few nights, but Adam even took it as breakfast on Friday.

I didn’t quite follow the recipe, but used it as inspiration since we didn’t have enough apples and had two pomegranates I wanted to use. So this is what I came up with:

Apple & Pomegranate Crisp:

  • 2 smallish apples – peeled, cored and sliced
  • 2 small pomegranates (best way to get the skin/white membrane off is to submerge in water… the seeds float the bottom and you keep yourself clean!)
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter, melted
  1. Combine apple slices, pomegranate, brown sugar, cinnamon and nutmeg until coated, and then put in a pie plate.
  2. Combine oats, flour, sugar, and melted butter until it’s clumpy. Spread out on top of the apple mixture fairly evenly.
  3. Bake at 375˚F for about 45 minutes, until crust is browned and inside is bubbly.

Enjoy! (Preferably with ice cream… mmmm)

Apple Pomegranate Crisp (with ice cream!)

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One Response to “Apple & Pomegranate Crisp”

  1. Longing for Summer: Lemon Curd « Life at No. 71 Says:

    […] Cari Miller It’s December. Time for cold weather and lots of winter-y dishes – soups, crisps, and of course, cozy warm cocktails. So when this Lemon Curd recipe popped up on David […]

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