Apple – Pomegranate Crumble

I have a problem with my fridge.  I have had this problem since it entered my house.  The bottom drawer, where I like to keep some of my produce, freezes my fruits and veggies.  I like my apples cold.  Aside from the obvious fruits, this is the one fruit that I have to eat cold.  Up until this week, I have continued to keep my apples in the bottom drawer ( creature of habit ).  If I don’t eat them within a few days, they are virtually ruined.  I am tired of throwing away perfectly good ( and expensive ) produce.   I was determined to not throw 6 frozen apples down the drain.  I peeled these sorry little creatures, cored and cubed them and made a perfectly healthy and delicious dessert.

I added a few new apples into the mix along with some frozen pomegranate seeds and viola, no more waste.  I no longer store my apples in the bottom drawer of the fridge.  They reside in a large bowl, on my counter along with some of their friends; plums, peaches, nectarines, bananas, and avocados.  Each night, before I go to bed, I put one apple in the fridge.  The next day, I have my perfectly chilled apple which makes me very happy.

Hence, the drawer did not stay empty for too long.  It has become the perfect home for all my alternative flours!

 

Apple – Pomegranate Crumble


Ingredients

topping
1 1/2 cups rolled oats
1 cup all-purpose flour
1 cup brown sugar, packed
1/4 tsp. fine salt
5 oz. unsalted butter, melted

filling:
6-8 large apples, peeled, cored and cubed
1 1/2 cups frozen pomegranate seeds
1 cup sugar
1 1/2 Tbls. cornstarch
1 1/2 tsp. cinnamon
juice of 1/2 lemon
zest from one lemon

Instructions

• preheat oven to 375*.  Spray a 3 quart oval baking dish with cooking spray.
to make the topping:
• mix the oats, flour, brown sugar, and salt together in a bowl.  stir in the butter and mix until it comes together.  it should be clumpy.  put the topping in the fridge or freezer ( can be frozen for 1 month )
to make the filling:
• combine the apples and frozen pomegranates, and the rest of the ingredients in a bowl.  mix until it all comes together. 
• put filling in prepared baking dish.
• press the crumb topping onto the fruit.
• bake 45 – 55 minutes, or until lightly golden and bubbling around the perimeter.
• if serving immediately, cool for 20 minutes.
• best served the same day along with a scoop of vanilla ice cream!

The Urban Baker / SusanSalzman.com

Showing 7 comments
  • ♥peachkins♥
    Reply

    I’ll do this one of these days…

  • Maria
    Reply

    I will have mine with a little ice cream! 🙂

  • Reply

    This is a very happy crumble that will transition us nicely into the Fall. The cooler months are my favorites and apples and poms are great all year round. Delish!! (glad to hear you have saved your apples 🙂

  • Kim
    Reply

    Apples and pomegranate, what a great idea for a crumble! Definetly crumbles are great fast (preparing and eating) desserts!

  • jocelyn
    Reply

    oy so good.

  • Paige @ Saucy & Sweet
    Reply

    I have the same problem in my fridge. Love that you were able to adapt from it and make something fabulous 🙂 Yum!

  • Nicole@ The Dirty Oven
    Reply

    Makes me want fall to sweep on in!!! Bring it on… it is my favorite season close to my son’s first B-day. Can you tell I am excited 🙂 Thanks for sharing.

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