Pomegranate Apple Crisp

by Chef Candice Kumai

Total Prep Time

Over an hour


6 to 8

Degree of Difficulty



Pomegranate Apple Filling:
1/4 cup arils from POM Wonderful Pomegranates or 1/4 cup POM Fresh Arils 
1/2 cup granulated sugar 
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
5 Granny Smith or Fuji apples, halved, cored and thinly sliced 
2 tablespoons lemon juice

Oat Topping:
1/2 cup all-purpose flour 
1/2 teaspoon baking soda 
1/2 teaspoon aluminum-free baking powder 
1/4 teaspoon salt  
2 tablespoons soft unsalted butter 
1/2 cup brown sugar, firmly packed 
1 large egg  
1 teaspoon vanilla extract 
1/4 cup water 
1-1/2 cups rolled organic oats


Pomegranate Apple Filling:
Prepare fresh pomegranate arils, if necessary.*Preheat oven to 350°F. In a large saucepan, combine 1/2 cup sugar, cinnamon and nutmeg. Stir in apples and lemon juice, tossing until apples are evenly coated. Cook over medium heat, stirring constantly until mixture begins to thicken. Pour into a lightly greased 8 x 8-inch baking dish or pie tin. Sprinkle arils on top.

Oat Topping:
In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt. In another medium mixing bowl, mix together the butter, brown sugar, egg and vanilla extract. Add in 1/4 cup water and whisk well, until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible, then stir in oats until just incorporated. Using a large spoon, drop the oat crumble mix onto the apple mixture. 5. Bake for 30 to 40 minutes or until topping is golden brown.

* To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water.  Break open the pomegranate under water to free the arils (seed sacs).  The arils will sink to the bottom of the bowl and the membrane will float to the top.  Sieve and put the arils in a separate bowl.  Reserve 1/4 cup of the arils from fruit and set aside.  (Refrigerate or freeze remaining arils for another use.)


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