Reviewed: Dec. 7, 2011

Excellent recipe. We didn't have any problem with seeds like other reviewers did. Maybe not all pomegranates are created equal.

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Reviewer:

SHSTRAHSBURG

Reviewed: Dec. 3, 2011

Because I was using up a pomegranate, I used about 3/4 of one. I had Jonagolds, which are pretty sweet, so I only used 1/3 cup of brown sugar. Because others mentioned there not being enough topping, I added an additional 1/8 cup of oats and flour (whole wheat pastry flour), and got just enough to completely cover the fruit. Lot of juice on the bottom, but it was bright and unique and delicious, and got me a hug from the kidlet. If that's not worth 5 stars, I don't know what is.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

Delicious! The only thing I did different was add one whole pomegranate, instead of 1/2. We will definitely be making this again! YUM!

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Reviewer:

aruff

Reviewed: Nov. 23, 2011

AMAZING. Period. We first tried out a small 2 serving one, and it was so good we just finished making three 8 serving ones for Thanksgiving. I found this recipe when I was looking for pomegranate recipes (because we have a tree that is simply overflowing). I can't wait for tomorrow to get to eat them!

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Reviewer:

amickash

Cooking Level: Beginning

Living In: Bakersfield, California, USA

Reviewed: Nov. 14, 2011

what a wonderful fall dish including fresh ingredients. Wonderful warm or cold. Add ice cream or eat by itself. It is a wonderful dessert.

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Reviewer:

WAMMY

Cooking Level: Expert

Living In: Granite City, Illinois, USA

Reviewed: Nov. 13, 2011

OMG that was so good...I so needed vanilla ice cream with it. If you need an easy way to remove pomegranate seeds do it in a bowl of water (the seeds sink to the bottom while the pulp floats). This was so good and the only thing I changed was I used whole wheat flour...DIVINE!

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Reviewer:

mom2my3angels

Reviewed: Oct. 30, 2011

My family loved this, especially my 6 year old! The flavors work wonderfully together and it's very sweet (which I like). I love recipes that use the entire pomegranate seeds because I am too lazy to juice them. This was perfect!

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Reviewer:

mariak

Cooking Level: Intermediate

Reviewed: Jan. 9, 2011

Awesome! Super easy and really tasty. The seeds break down well as they cook, so they're not hard in the finished product. I'll keep this for regular use, but will also try to adapt it for a holiday pie. The poms are a great surprise to the taste buds!

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Reviewer:

Liz

Reviewed: Dec. 28, 2010

The pomegranate seeds were a little crunchy, but a few more minutes in the oven would have solved that. The combination of apple and pomegranate was fantastic, and one I would not have thought of!

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Reviewer:

kemarks

Reviewed: Dec. 18, 2010

I used a whole pomegranate instead of a half, but other than that followed the directions exactly. It came out AMAZING! I don't think the pomegranate seeds were hard on the teeth at all. I am wondering if the people who had hard seeds had pomegranates that weren't ripe enough? Even raw they shouldn't hurt to bite down on...

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5 users found this review helpful