"This is a crisp using apples and pomegranate seeds for a festive fall dessert." — BRENOLA
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apples - peeled, cored and sliced
pomegranate, skin and light-colored membrane removed
unsalted butter, melted
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!
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!
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.
Easy to make and even easier to eat. A great way to use a pomegranate.
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!
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!
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.
I liked the taste of this, but didn't like the texture of the cooked pomegranate. I wasn't very happy with how the crust turned out either, I thought it was too soft. I might make this again as a pie with pomegranate juice rather than the seeds.
* Percent Daily Values are based on a 2,000 calorie diet.
Brenda's Apple and Pomegranate Crisp
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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