Pomegranate Apple Crisp

Pomegranate Apple Filling:  
1. Preheat oven to 350°F.  
‍2. In a large saucepan, combine 1/2 cup sugar, cinnamon and nutmeg. Stir in apples and lemon juice, tossing until apples are evenly coated.  
‍3. 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.‍
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Oat Topping:  
1. In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt.  
‍2. 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.  
‍3. Stir the flour mixture into the creamed mixture until no flour is visible, then stir in oats until just incorporated.  
‍4. 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.