Apple Pomegranate Crisp

This will be a popular dessert at the Thanksgiving treat table.

Becky Low shares how to make a tasty Apple Pomegranate Crisp.

Apple Pomegranate Crisp
2 cups pomegranate juice (see below)*
5 cups apples, peeled, cored, chopped
½ cup white granulated sugar
¼ teaspoon salt
¾ cup flour, divided
¾ cup rolled oats
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ cup butter, softened
1 cup pomegranate fresh seeds (about 1 large pomegranate)**
Ice Cream, Whipped Cream, cream or half and half

Preheat oven to 375 degrees.

Concentrate pomegranate juice to a syrup by placing in a medium saucepan over high heat. Bring to a boil; boil until reduced to ½ -cup juice (boil about 15 minutes). Add chopped apples.

Whisk together white sugar, salt and ¼-cup flour; stir into apples. Pour into 9×9 baking dish.

Combine and mix until crumbly ½-cup flour, rolled oats, brown sugar, cinnamon, nutmeg and softened butter. Sprinkle in clumps over apples.

Bake 45-55 minutes or until filling is bubbly and topping is golden brown.

While crisp is baking, peel and seed pomegranates (see below).** NOTE: you may purchase pomegranate seeds and skip this step. Look for them in the produce section of the grocery store.

Let crisp cool 20 minutes before serving. Serve sprinkle with fresh seeds and serve with a scoop ice cream, or with cream poured over the top, or top with a dollop of whipped cream.


-Combine Mom’s Old Fashioned Apple Crisp recipe with Sweet Tangy colorful pomegranate for a beautiful twist to classic a dessert

-Your new go-to-dessert for the holidays! Sugar in filling may be increased if crisp is too tart. Generally, when served with ice cream, the sweetness from the ice cream and crisp topping compensate for the tartness of the apples and pomegranates. Serves 6-8

**How to peel pomegranate:

1. Cut a slice off the bottom of the pomegranate.

2. Cut a circle wedge from the top or crown.

3. Notice the ridges down the sides of the pomegranate. Ridges defines the wedges inside – make shallow cuts with a sharp knife down the ridges.

4. Pry open the pomegranate into wedges.

5. Place pomegranate in a bowl of water to remove the seeds. Seeds sink to the bottom, membrane floats to the top and is easily removed. Drain the water and remove the seeds.

*To Make Pomegranate Juice:

For this recipe, pomegranate juice may be purchased. If making from scratch, use 3-4 large pomegranates for 2-cups juice.

Place 1-cup pomegranate seeds, at a time, in blender or food processor. Jog processor to chop seeds and release juice (do not puree). Strain juice through a fine sieve, using the back of a spoon to force as much juice out as possible. Repeat with addition cups of seeds as needed.
Stabilized Whipped Cream
1 skimpy tablespoon unflavored gelatin
¼ cup cold water
3 cups whipping cream
¾ cup powdered sugar
1 ½ teaspoons vanilla

Place cold water in small microwave safe dish; sprinkle unflavored gelatin over cold water to soften. Let stand 3 minutes. Microwave gelatin and water in 10 second intervals, stirring and checking after each interval, until gelatin is dissolved. Cool to room temperature, but do not allow to set.

Combine cream, sugar and vanilla. Whip on high until thick; reduce speed to low and gradually beat in gelatin in a slow steady thin stream.* Return beaters to high speed and continue to beat until firm peaks form.


*Gelatin has a tendency to immediately set in the cold whipped cream. To prevent globs or strings from forming in the whipped cream – temper the gelatin by mixing it with a ¼-cup room temperature whipping cream before adding it to the thickened cream in a slow stream.

Stabilized whipped cream will keep its height and shape for 24-48 hours. Excellent do-ahead-trick for real whipped cream.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
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