Pomegranate Apple Crisp

We had a pomegranate tree in our yard at one time that produced about fifty pomegranates a year.   I gave many of them to friends and neighbors. I loved sharing them because everyone had a story to tell me about pomegranates.  The lady next door fed them to her chickens!  My best friend told me she had always gotten them from her grandmother in Hawaii.  Another friend told me it reminded her of picking them off a neighbor’s tree and eating them on the way to school.  It was always a joy to share the pomegranates!

There were still so many  on our tree that I had to develop ways to use them.  We had pomegranate arils in everything! This recipe is a favorite of my family.  It uses two wonderful Fall fruits, apples and pomegranates.

Pomegranate Apple Crisp

Prep Time:

Cook Time:

Pomegranate Apple Crisp


    To make the apple crisp filling:
  • 2-3 cups apples, peeled, sliced
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 cup pomegranate arils
  • For the topping:
  • 1 cup quick cooking oats
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup butter, melted
  • ½ cup pecans, chopped (optional)


  1. Heat oven to 350 degrees.
  2. Mix the apples, sugar and flour together.
  3. Lightly grease pie pan or individual cooking bowls.
  4. Pour the apple mixture into the container.
  5. Spread the pomegranate arils on the top of the apple mixture.
  6. In another bowl, mix up the topping.
  7. Spread the topping over the apple pomegranate mixture.
  8. Bake for 30 minutes until the apples are bubbling and the topping is starting to lightly brown.
  9. This is wonderful with a scoop of vanilla ice cream on top!
  10. Enjoy!


  1. I made this over the weekend and it was a big hit! I not only used it as a dessert with ice cream, but I made a second batch to use as breakfast with yougurt! YUMMM!

  2. Cynthia Rose

    This is perfect timing. I have 2 pomegranates & 8 apples waiting to be used.

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