I love fruit crisps! They are so easy to make and so good. And of course a great excuse to eat vanilla ice cream.
4 medium apples – peeled, cored and sliced
2 Pears – peeled, cored and sliced
1 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 all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Preheat oven to 375°F. Butter a 9×13 baking dish.
In a large bowl, combine all filling ingredients. Pour into the prepared dish.
In the same bowl, combine all the topping ingredients. Evenly distribute the topping over the filling in the baking dish.
Bake until the apples and pears are soft, about 45 minutes. Serve alone or with vanilla ice cream.
I got three pomegranates in my co-op basket this week. Never having cut one open before, I consulted Google and this is what I found that worked really well.
Place the pomegranate on a couple paper towels on your cutting board. The juice will stain pretty much anything. Cut off the top and bottom.
Score the sides in four places. Just cut the red skin.
Place the pomegranate in a bowl of water. Separate the pomegranate into four sections along the slits that you made. Doing this underwater will help prevent the juice from squirting you.
Gently remove the seeds from the pith by peeling back the red skin. The pith will float while the seeds sink to the bottom. Remove all the pith from the water. A small strainer works well for this.
Pour the seeds and water into a colander to drain out the water.
Now to figure out what to do with the seeds. They are pretty good to just eat plain. Chloe likes them too. I made a tuna salad sandwich with a bunch of the seeds mixed in. Very tasty!