Apple and Pomegranate Breakfast Crumble

December 29, 2011


This is just a little something I threw together on a whim a few weeks back. You see, inside my refrigerator lived a lonely, unloved pomegranate begging to be used before it went bad. And then there was that near-bushel of apples my mother-in-law sent us home with after Thanksgiving. I hate for perfectly good fruit to go to waste. So, I whipped up a healthy, flavorful, high fiber breakfast, making good use of all those lonely fruits.


Ingredients: (makes about 4 servings)

3 apples, cored, peeled and chopped

the arils (seeds) of 1/2 pomegranate

juice of 1/2 lemon

1 Tablespoon maple syrup

1 1/2 cup oats

1/4 cup chopped pecans (optional)

2 Tablespoons butter

1/3 cup maple syrup

a pinch of salt

Directions: Preheat oven to 350 degrees F. Mix the fruit, maple syrup, and lemon juice together and pour into a baking dish. I used a loaf pan.


On the stovetop, gently heat the oats, butter, and pecans until butter is melted and fragrant. Remove from heat and stir in the maple syrup and salt until well mixed.


Pour the oat mixture over the fruit. Cover with foil and bake for 20 minutes. Then, uncover and bake for another 10 minutes, until fruit is tender and the topping is crispy and brown.


Serve warm with fresh yogurt or cream and maybe even a dash of cinnamon on top.


Good morning to you!

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beti December 30, 2011 at 1:10 pm

I can’t seem to get enough pomegranate, it’s simply delicious and right now I’m making almost everything with pomegranate, your apple crumble looks like heaven to me


Laura @ Sprint 2 the Table December 29, 2011 at 10:30 am

This is just what I need after all of the holiday indulgence. Beautiful, clean dish!


Lauren at Keep It Sweet December 29, 2011 at 8:30 am

This would make a great breakfast:-) Love that you used those arils.


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