Apple Pomegranate Crisp

Apple Pomegranate Crisp

Ingredients:

Filling

• 3-4 apples (gala, macintosh, pink lady)

• Zest 1 lemon

• ¼ cup lemon juice (~1 lemon)

• 2 tsp cinnamon

• 1 tsp ginger

• ¼ tsp nutmeg

• ½ tsp kosher salt

• ¼ cup light brown sugar, lightly packed

• 2 Tbsp Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

Crumble Topping

• 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

• 1 cup Bob’s Red Mill Gluten Free Rolled Oats

• ½ cup unsalted butter, softened

• ½ cup light brown sugar, lightly packed

• 1 tsp kosher salt

• 1 tsp cinnamon

• 1 tsp ginger

• ¼ tsp nutmeg

1 cup pomegranate seeds

Yields 8 Servings

Prep Time: 15 minutes
Cook Time: 40 minutes

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.