Apple Pomegranate Crisp
What’s a better combination than apple and pomegranate? The sweet and tart come together to make a decadent crisp warm from the oven that is sure to warm you up on a cold winter night! I had so many people asking for healthy dessert recipes that I did an entire class of them. This was one of the recipes that everyone went crazy over!
Ingredients:
2 cups pomegranate juice
6 Granny Smith or Pink Lady apples (3lbs), peeled, cored and sliced 1/4'“ thick
1/2 cup granulated sweetener ( monk fruit, allulose, coconut sugar, etc.)
1/4 cup GF flour
Salt
1 tsp. vanilla extract
6 Tbsp. vegan butter (I like Myoko’s”) cut into 1/2” pieces
3/4 cup GF rolled oats (not quick cook)
3/4 cup pecan pieces
6 Tbsp. coconut sugar (for topping)
Directions:
In a small saucepan, bring the pomegranate juice to a rapid simmer for about 45 minutes until it has reduced to about 1/2 cup. Set aside to cool.
Preheat oven to 375 degrees
In a medium sized bowl, combine rolled oats, pecan pieces, coconut sugar and vegan butter. Using hands or pastry cutter, break up butter and combine until butter is in small pea sized clumps and all is well combined.
In a large bowl, combine apples, flour 1/4 tsp. salt, 1/2 cup sweetener, vanilla extract and reduced pomegranate juice.
Pour the fruit mixture into a 9”x6” or 8”x8” baking dish, evening it out. Top with all the crumb topping, ensuring that all the fruit is covered. Place baking dish on a rimmed baking sheet to ensure that any spillage does not get into oven.
Bake for 50-60 minutes, covering with foil for first 30 minutes to prevent nuts from burning. Remove from oven and allow to cool for at least 15 minutes before serving.
Top with dairy free vanilla ice cream and pomegranate seeds ( I like Nada Moo brand DF ice cream)