Brendas Apple And Pomegranate Crisp Recipes
POMEGRANATE-APPLE CRISP
Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. Here, they brighten up a warm, cinnamon-y apple crisp topped with an almond-oat crumble.
Provided by Silvana Nardone
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the topping: In a small bowl, stir together the almond flour, oats, maple sugar, flour, salt and cinnamon. Add the butter and use your fingers or a fork to combine until small clumps form. Set aside.
- For the filling: Preheat the oven to 375 degrees F. In a small bowl, toss together the apples, pomegranate seeds, lemon juice, maple sugar and cinnamon. Divide among four 1-cup ovenproof bowls and set on a baking sheet. Bake until bubbly and golden, about 45 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 235 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 16 grams, Sodium 150 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 3 grams
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