Apple-Pomegranate Crisp Recipe

Name: Apple-Pomegranate Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups pomegranate juice; 1-1/2 cups sugar, divided; 3 Tbsp. cornstarch; 2 Tbsp. cinnamon, divided; 1 gal. Granny Smith apples, thinly sliced; 1 cup creamy wheat (enriched farina) hot cereal - regular, uncooked, divided; 3 cups pomegranate arils; 1-1/2 cups flour; 3/4 tsp. salt; 6 Tbsp. cold butter, cut into 1/2-inch pieces; 6 Tbsp. apple juice

Servings: persons

3 cups pomegranate juice
1-1/2 cups sugar, divided
3 Tbsp. cornstarch
2 Tbsp. cinnamon, divided
1 gal. Granny Smith apples, thinly sliced
1 cup creamy wheat (enriched farina) hot cereal - regular, uncooked, divided
3 cups pomegranate arils
1-1/2 cups flour
3/4 tsp. salt
6 Tbsp. cold butter, cut into 1/2-inch pieces
6 Tbsp. apple juice

1
Mix pomegranate juice and 3/4 cup of the sugar (or 1/4 cup of the sugar for trial recipe) in medium saucepan.
2
Bring to boil on medium heat.
3
Add cornstarch and 1 Tbsp.
4
of the cinnamon (or 1 tsp.
5
of the cinnamon for trial recipe); beat with wire whisk until well blended.
6
Cook 5 min.
7
or until thickened, stirring constantly.
8
Remove from heat; set aside.
9
Toss apples with 6 Tbsp.
10
of the dry cereal (or 2 Tbsp.
11
of the cereal for trial recipe).
12
Portion about 3 oz.
13
of the apple mixture into each of 24 (8-oz.)
14
ovenproof bowls (or eight bowls for trial recipe).
15
Top each with 2 Tbsp.
16
pomegranate arils and 2 Tbsp.
17
prepared sauce; set aside.
18
Combine flour, salt, remaining 3/4 cup sugar (or remaining 1/4 cup sugar for trial recipe), the dry cereal and cinnamon in medium bowl.
19
Cut in butter with pastry blender until mixture resembles coarse crumbs.
20
Stir in apple juice until well blended.
21
Sprinkle about 2 Tbsp.
22
of the crumb mixture over apple mixture in each bowl.
23
Bake in 300 degrees F-convection oven 25 min.
24
or until apples are tender and topping is golden brown.
25
Serve warm.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups pomegranate juice, 1-1/2 cups sugar, divided, 3 Tbsp. cornstarch, 2 Tbsp. cinnamon, divided, and more.

Yes, Apple-Pomegranate Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple-Pomegranate Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions