Brenda's Apple and Pomegranate Crisp Recipe -
Brenda's Apple and Pomegranate Crisp Recipe

Brenda's Apple and Pomegranate Crisp

Recipe by  

"This is a crisp using apples and pomegranate seeds for a festive fall dessert."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr 10 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
  2. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
  3. Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2005

My family and I thought this was a great recipe! I, as usual, could not stick to the recipe and modified it by halving the recipe, putting it in a pie crust, adding lemon juice to the apples, using more pomegranate (as suggested in a previous review) and dotting the top with caramel quarters. I was really surprised as it was not 'seedy', as I had expected, and the chewy bits of caramel were quite nice! This dessert was a big hit!

Most Helpful Critical Review
Nov 05, 2004

We tried this recipe and it was not very good at all. My husband winced at his first bite and proceeded to spit out several pomegranate seeds. Yikes! The cinnamon was also very strong. Only dentists would recommend this recipe as it would increase their business in repairing broken teeth!

Nov 02, 2004

I scaled this down to 2 servings and used a 7 x 5" pan. That made 1/8 of a pomegranate so I just used about 1/2 c seeds. It's very good but the pomegranate taste wasn't very noticeable although that could be due to my scaling down, not the original recipe. I will use more pomegranate seeds next time and maybe even some pomegranate syrup.

Nov 06, 2004

Easy to make and even easier to eat. A great way to use a pomegranate.

Dec 23, 2007

this was so easy to make i substituted whole wheat flour and the crisp topping turned out great! perfect for any winter night or a holiday party!

Nov 10, 2006

YUM! I saw pomegranate at the grocery and decided to try it. It really adds good color and texture to the apple crisp. I added cardamom and carmel (the store bought apple-dipping variety). Good Stuff!

Dec 16, 2009

Just made it tonight and it was absolutely delicious!! Some reviewers had mentioned that the topping wasn't enough, so I just made sure not level off when measuring and had just enough. Also, in response to other reviewers complaining of the pomegranate being too crunchy, perhaps it wasn't ripe enough? We had no issue with the pomegranate being too crunchy, but it did complement the apples beautifully.

Jan 08, 2009

This was my first experience with Pomegranate seeds and I did find them a bit tough on the teeth. It was pretty tasty - especially warm with vanilla ice cream on top. If I made it again, I might cut back on some of the nutmeg and maybe some of the sugar. I would also use Granny Smith apples as the ones I had on hand were Fuji and quite sweet. I would like it a little more tart.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 7 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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