Apple- Pomegranate Crisp
By: Jennifer Manriquez
Published: Wednesday, July 6, 2011 - 8:08am

Ingredients




BAKED APPLES
5 medium Pink Lady apples, peeled, cored and thinly sliced
1/2 cup POM Wonderful pomegranate juice
3/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon lemon juice
1 tablespoon corn starch
TOPPING
2 cups old-fashioned rolled oats
1/2 cup unbleached all-purpose flour
1/4 cup apple juice
1/4 cup POM Wonderful pomegranate juice
1/8 cup canola oil
1/4 light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
1/4 cup unsalted butter, melted

Preparation

1 Preheat oven to 425 degrees. 2 Mix all baked apple ingredients in a large bowl until apples are well-coated. 3 Spread evenly in a 9 x 9" pan or a 7 x 12" glass pan. 4 Place into oven and bake, uncovered, for 10 minutes. 5 While apples are baking, mix the topping. You can use the same large bowl you just dumped your apples out of. 6 Throw all topping ingredients into the bowl and stir until everything is evenly coated. 7 When apples are done baking, spread topping mixture evenly over the top of the apples. 8 Bake for an additional 15 minutes.

About


I gave a makeover to my favorite Southern Apple Crisp recipe. I made it a little bit healthier and hardier, and I gave it some zing with the pomegranate juice.