Apple and Pomegranate Crisp



  • 4 medium apples — peeled, cored and sliced
  • 1/2 pomegranate, skin and light-colored membrane removed
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup white sugar
  • 1/2 cup unsalted butter, melted


  1. Preheat the oven to 375 degrees. Butter a 9x13 inch baking dish.
  2. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan.
  3. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the fruit.
  4. Bake for 45 minutes in the preheated oven, until the apples are soft. Serve warm or at room temperature.


8 servings

Adapted from:

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  • Nutrition Tip

    Current research supports the old-saying, "An apple a day keeps the doctor away." Apples are a good source of soluble and insoluble fiber as well as a wide variety of antioxidants and phytonutrients like phenolics and flavonoids. Research shows that these nutrients act together to provide strong protection against different types of cancer. In the Nurses' Health Study of more than 77,000 women, daily apple consumption was linked to a 37 percent lower risk of lung cancer after controlling for risk factors like smoking.

    What more can you ask for? Add pomegranates, which not only adds beautiful ruby-red color to the dish, but also packs even more vitamin C, polyphenols, and flavonoids.

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