Reviewed: Nov. 7, 2009

I used 2 medium Braeburns and 1 large Gala, (all the apples I had on hand), and all the seeds as opposed to 1/2. My mother-in-law and my husband fell in love with it at first bite, as did I. I used a smidge less than the 1/2 cup of brown sugar, baked for 45 minutes - absolutely delicious. To those who are complaining of it being crunchy - that's the nature of a pomegranate, and unless you got a really old pom, it's highly doubtful that the seeds were hard enough to break teeth. I'd give this recipe 10 stars if I could - thank you, Brenola, for sharing this delicious recipe!

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Becca S.

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Reviewed: Feb. 10, 2009

This was great. I did use more pomegranate than it called for and I thought it was better with a little more. I made it for x-mas dessert and it was a hit. I even used Brown sugar from splenda to save a little on the sugar. It turned out great.

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Coletto1

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Reviewed: Jan. 8, 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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jennifer bast

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Reviewed: Jan. 6, 2009

We really enjoyed this. I give it a four-star only because I modified the recipe but based on my result I suspect if I had followed the recipe it would deserve a five. I halved it for starters and baked it in a small casserole dish. I used two Bosc pears instead of apples and probably used more pomegranate seeds in proportion. Sprinkled the pears with a little lemon juice and decreased the cinnamon a tad. Made the topping with softened butter instead of melted. But, oh, so good! I had planned to serve it with a little cream but had it plain instead and we loved it. The pomegranate seeds gave a slight crunch which we enjoyed. A keeper.

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Eremita

Cooking Level: Expert

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Reviewed: Dec. 12, 2008

This is delicious! Just make sure when you're making the crumbly part that you don't melt the butter and then pour it all into the oatmeal/sugar. Because I did that and ended up with a bowl of mush. Whoops.

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charbunny628

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Reviewed: Dec. 11, 2008

I had to use a couple of pomegranates before they went bad, found this recipe, messed around with it (used the juice from one pomegranate and all the seeds from another), and love the results. A great dessert and keeps for about a week.

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Kaeli

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Reviewed: Dec. 1, 2008

This was very easy to make, apart from the bit of time disecting a pomegranate takes. I served it at a shower (2 batches) and the dishes were scraped clean!

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Tamzen

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Reviewed: Nov. 24, 2008

I really enjoyed this recipe! I used about 3/4 a pomegrante and I used 1/2 cup of olive oil instead of butter. The end result was a very good tasting crisp and I loved the texture that pomegranate added.

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Erin

Cooking Level: Intermediate

Home Town: Russellville, Kentucky, USA

Living In: Ashland, Kentucky, USA

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Reviewed: Nov. 23, 2008

I had to cook mine a little longer because I used more apples, but, overall, the taste was pretty good. The pomegranate seeds were a little weird....unexpectedly crunchy. (First time in my life I've ever had fresh pomegranate!) Thanks for this recipe though, sort of healthy and mostly delicious.

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Nov. 17, 2008

This was very good! The pomegranates cooked down into a wonderful slightly crunchy texture.

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KGH

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Reviewed: Nov. 14, 2008

This recipe doesn't make enough for a 9x13 dish; it would be better in a square pan. It would probably also be better not to melt the butter before mixing the topping ingredients together. If the butter were cold or even room temperature, you could in fact create crumbles; with melted butter, it's impossible to spread the topping evenly over the filling.

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epigmom

Cooking Level: Expert

Home Town: Alpine, Texas, USA

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Reviewed: Nov. 8, 2008

I don't know why anyone would complain about the pomegranate crunch except if they bought some bad pomegranate. I live in the Middle East and my recipe was fantastic. If anything I would double it for a 9x13 pan and cook a bit longer. Otherwise I'd say it only serves 5.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Nov. 2, 2008

Fantastic. I used a store-bought pie crust for the bottom (in a pie dish) and followed the rest of the recipe exactly. It was delicious. The seeds were not crunchy. Everyone from the grandparents to the little children loved it. It was also lovely looking. I will upload a pic. Highly recommend. Especially since poms are at their peak right now!

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mamalou

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

So easy and good...I cut the recipe in half and used 3 small apples and 1/4c. seeds.

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shannon

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 26, 2008

Wonderful use for poms!! Delicious!

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branflake

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Reviewed: Oct. 12, 2008

I had pomegranate to use and found this recipe. I hadn't made a crisp before but this was incredibly easy and was so tasty!

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SF Cook

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Reviewed: Oct. 5, 2008

I doubled the pomegranate and added caramel. It was fabulous and everyone had several servings!

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: 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!

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pamela

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Reviewed: Nov. 30, 2007

I thought this was wonderful. Would be great with ice cream! The pomegranates were a little hard, but I loved this. My kids didn't care for it though, and my husband thought it was too tart. I did add a bit more cinnamon and a little nutmeg.

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Kimberly

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Reviewed: Apr. 21, 2007

I love this recipe. I made it for a company holiday pot luck and everyone loved it too! Yummy!

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jess2334

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Brenda's Apple and Pomegranate Crisp

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