Apple Pomegranate Crisp (Edit recipe)

Rich in flavor and in symbolism, this crisp is perfect for Rosh Hashanah or whatever you're celebrating this fall.

15 minutes

40 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	298
Fat:	14 g
Carbohydrates:	39 g
Protein:	9 g
Cholesterol:	30 g
Sodium:	212 mg
Fiber:	3 g
Sugars:	18 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

Filling

3 - 4 Gala Apple
1 Lemon zest
.25 cup Lemon Juice
2 tsp Ground Cinnamon
1 tsp ground Ginger
.25 tsp ground Nutmeg
.5 tsp Kosher Salt
.25 cup Light Brown Sugar, lightly packed
2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)

Crumble Topping

1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 cup Gluten Free Rolled Oats
.5 cup Unsalted Butter, softened
.5 cup Light Brown Sugar, lightly packed
1 tsp Kosher Salt
1 tsp Ground Cinnamon
1 tsp ground Ginger
.25 tsp ground Nutmeg
1 cup Pomegranate, seeds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. Carefully slice your apples roughly ⅛” thin and place them in a large bowl. Add the zest and juice first to help prevent oxidation. Then add the spices, brown sugar, and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and stir everything together until a light brown paste/syrup coats the apples evenly. Reserve for later, and have the pomegranates on standby.
In another large bowl or standing mixture, blend the GF flour, rolled oats, butter, brown sugar, and spices together until the texture resembles kinetic sand.
This crisp can be baked in a cast iron pan if available, or something like a pie dish. Add the apples to the bottom and then cover them with the pomegranate seeds. Cover the fruit with the crumble topping, allowing it to fall deeper into some nooks and crannies of the crisp; this will create even more texture.
Bake the crisp for 40 minutes at 350F until the apples are tender and the crumble topping is crisp. Serve warm with ice cream, or chill and serve cold with whipped cream.