Apple Pomegranate Crisp


November 21, 2017

Apple Pomegranate Crisp delicious combination of Old Fashioned Apple Crisp with sweet tangy pomegranates for a beautiful twist to a classic dessert. It may just be your new go-to-recipe for holiday entertaining.
Watch Becky make the recipe on Studio 5

  • Yields: 6-8 servings


2 cups pomegranate juice (see below)*

5 cups apples, peeled, cored, chopped

½ cup white granulated sugar

¼ teaspoon salt

¾ cup flour, divided

¾ cup rolled oats

½ cup brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

½ cup butter, softened

1 cup pomegranate fresh seeds (about 1 large pomegranate)**

Ice Cream, Whipped Cream, cream or half and half


Preheat oven to 375 degrees.

Concentrate pomegranate juice to a syrup by placing in a medium saucepan over high heat. Bring to a boil; boil until reduced to ½ -cup juice (boil about 15 minutes). Add chopped apples.

Whisk together white sugar, salt and ¼-cup flour; stir into apples. Pour into 9x9 baking dish.

Combine and mix until crumbly ½-cup flour, rolled oats, brown sugar, cinnamon, nutmeg and softened butter. Sprinkle in clumps over apples.

Bake 45-55 minutes or until filling is bubbly and topping is golden brown.

While crisp is baking, peel and seed pomegranates (see below).** NOTE: you may purchase pomegranate seeds and skip this step. Look for them in the produce section of the grocery store.

Let crisp cool 20 minutes before serving. Serve sprinkle with fresh seeds and serve with a scoop ice cream, or with cream poured over the top, or top with a dollop of whipped cream.

* How to peel pomegranate:
1. Cut a slice off the bottom of the pomegranate
2. Cut a circle wedge from the top or crown.
3. Notice the ridges down the sides of the pomegranate. Ridges defines the wedges inside - make shallow cuts with a sharp knife down the ridges.
4. Pry open the pomegranate into wedges.
5. Place pomegranate in a bowl of water to remove the seeds. Seeds sink to the bottom, membrane floats to the top and is easily removed. Drain the water and remove the seeds.

**To Make Pomegranate Juice:
For this recipe, pomegranate juice may be purchased. If making from scratch, use 3-4 large pomegranates for 2-cups juice.

Place 1-cup pomegranate seeds, at a time, in blender or food processor. Jog processor to chop seeds and release juice (do not puree). Strain juice through a fine sieve, using the back of a spoon to force as much juice out as possible. Repeat with addition cups of seeds as needed.


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