Cast Iron Apple Pomegranate Crisp
Posted on September 12, 2016.
Leaves are changing color, kids are back in school, and fall aromas like pumpkin spice and apple pie are in the air. Here's a modern update on the classic apple crisp—adding pomegranate airls! Pomegranate seeds are a great source of fiber, the juice is rich in Vitamin C, potassium, iron and polyphenol antioxidants. Serve hot with Blackberry Honey-Vanilla Ice Cream. Makes 6 servings
½ Cup plus 2 Tbsp whole wheat flour, divided
½ Cup old-fashioned rolled oats
½ Cup pecans (chopped)
1 ½ tsp cinnamon, divided
½ tsp fine sea salt
¾ Cup GloryBee® Raw Honey, divided
3 Tbsp Aunt Patty’s® Organic Virgin Coconut Oil (melted)
3 Pounds Granny Smith or Honeycrisp apples (cored and cut into ½" slices)
1 Cup fresh or frozen pomegranate arils (seeds)
- Preheat oven to 375 ℉.
- In a medium bowl, combine ½ cup flour, oats, pecans, 1 teaspoon cinnamon, and salt. Stir in ½ cup honey and coconut oil to combine.
- In a large bowl, toss apples and pomegranate arils with 2 tablespoons flour, ½ teaspoon cinnamon, and ¼ cup honey. Transfer to a 9 or 10" cast iron skillet, sprinkle crisp topping over apples, and bake until bubbly and well-browned, 45 to 55 minutes.