When I wrote the post about Summer Berry Crisp, I told you all just how easy fruit crisp desserts are. Believe me, they are. Another great thing about a crisp is that you can make them with any fruit and combination of fruit. You can adapt it to any fruit that’s in season. Case in point…Apple Pomegranate Crisp. The recipe is exactly the same as the Summer Berry Crisp, except I replaced the berries with Granny Smith apples and tossed in some pomegranate seeds.
My friend Sandy invited us for break-the-fast on Saturday night. I offered to make dessert. She requested a fruit crisp (no surprise there, she was the one who requested a crisp when I made the berry one for her Memorial Day party.) I wanted to do something Fall-ish. In the back of my mind, I was going to do an Apple Cranberry Crisp, but it’s a little early for fresh cranberries (and though I usually buy extra fresh cranberries when they are in season, throw them in a Ziploc bag, put them in the freezer, so I have them on hand, but there were none). I looked in the fridge and saw that I had a container of pomegranate seeds (you may have noticed lately my new found obsession with said seeds…sprinkled on my Everyday Granola and yogurt in the morning, added to Pomegranate Margaritas, baked into oatmeal-white chocolate chip cookies…), so I decided I’d try them. And we were all glad I did! They added just a little tartness to the apples and it was delicious.
And then I got super motivated and decided to make a Honey-Vanilla ice cream to go with it. Yum! Until I remembered that we were picnicking at the beach (DUHHHH!), so how could I bring ice cream?! What a dork. I ended up whipping a little cream and bringing that. Now I have a container of Honey-Vanilla ice cream in the freezer! I may just bake another batch of the oatmeal cookies and make ice cream sandwiches. Mmmmmmm….
5 medium Granny Smith apples, peeled, cored and sliced thin
1/2 cup pomegranate arils (seeds)
1/4 cup sugar
1/4 cup flour
1 tablespoon fresh lemon juice
1 cup old-fashioned oats
1/2 cup flour
3/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/2 cup chopped pecans (optional)
Vanilla ice cream or whipped cream or, for serving
Preheat oven to 375°. Butter a 9×13″ baking dish.
Gently combine the apples with the sugar, flour and lemon juice. Gently mix in the pomegranate arils.
Prepare the topping: Combine the oats, flour, both sugars, cinnamon and salt in a bowl. Use a pastry blender or two knives to work the butter until topping resembles coarse meal. (Fold in pecans if using.) Sprinkle evenly over the berries.
Bake until the fruit is bubbling and the topping is golden brown, about 40-45 minutes. Remove the crisp to a rack to cool slightly. Serve in dessert bowls, warm or at room temperature, with ice cream or whipped cream.