Apple Pomegranate Crumble
I typically only buy fruit that is in season. I first discovered pomegranates in college one winter when they happened to be extremely inexpensive. What college student isn’t looking for cheap produce?! I remember practically living on pomegranates that winter. They are not the easiest fruit to eat but the effort that it takes to get to the good stuff is so, completely worth it. (Rachel (of Not Rachael Ray) did a great tutorial on how to eat a pomegranate, click here for that tutorial. She also gives an awesome list of recipes that use pomegranate seeds)
I came across some pomegranates recently. They called my name and I could barely hold it together long enough to get the thing home and tear into it. The arils (seeds) are wonderful to snack on by themselves but I really wanted to bake with them.
I remembered this apple crumble recipe that I absolutely love. I originally posted it early in the life of Bake Your Day but I thought that the tart of the pomegranate would go perfectly with sour of a Granny Smith apple. It really was a great combination and was rounded out perfectly with the buttery, gingery crumble topping. I’m a fool for that topping! Plus, I’m always looking for a reason to use my mini tart pans!
Apple-Pomegranate Crumble Recipe
2 cups apples, sliced thin
2 cups pomegranate seeds (about 1 whole pomegranate)
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp. cinnamon
2 Tbs. granulated sugar
2/3 cup oats
2/3 cup flour
2/3 cup brown sugar
1 Tbs. ground ginger
1 stick butter, room temperature
Preheat the oven to 350 degrees. Butter 6 ramekins, mini tart pans or one 8x8 baking dish.
In a large bowl mix together the oats, flour, brown sugar and ginger. Add in the softened butter and mix (with your hands) until combined.
In a separate bowl, combine the apples, pomegranate seeds, lemon, cinnamon and sugar. Divide evenly among the ramekins or tart pans or pour into the prepared baking dish. Cover with the oat mixture.
Bake for 30-45 minutes, until the oats are slightly browned and the apples are tender.
Substitute any of your favorite seasonal fruits in this dessert.
Rachel (of Not Rachael Ray) did a great tutorial on how to eat a pomegranate, click here for that tutorial.
Adapted from my original apple crumble recipe