Apple Pomegranate Crumble

Apple Pomegranate Crumble

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  • 3 Granny Smith apples – peeled, cored and chopped
  • 1 cup pomegranate arils
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1/4 cup chopped candied ginger
  • 1 cup oats
  • 1/2 cup all-purpose or gluten-free flour
  • 1/2 cup brown sugar
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) butter, cut into pieces


Preheat oven to 350° F.

In a bowl, toss together apples, pomegranate arils, lemon zest, lemon juice, honey and candied ginger. Spread the mixture evenly in the bottom of an ungreased 8-inch square baking dish.

In a bowl, toss together oats, flour, sugar, ground ginger and cinnamon. Mix in butter, with your hands or a pastry blender, until crumbly (there should be some pea-sized pieces remaining).

Spread oat topping over fruit mixture and bake until golden brown and fruit is tender and bubbling, 40 to 45 minutes.