Apple Pomegranate Crisp with Pistachios


I love baked apples;  in pies, cobblers, cakes, — you name it, and I love them. But I think apple crisp is my favorite.  I’ll blame it on my brother since he was crazy over it when we were growing up.  And if he knew I was playing around with an old favorite, he’d roll his eyes and tell me I was ridiculous.

But I already know that.  It makes life much more interesting — especially if one’s a foodie.  Understanding how flavors and textures work with one another opens up so many possibilities, and waiting for that first bite after the experimentation is done is so worthwhile.

The perfect baked apple dessert is a bite of still slightly crunchy, and tart — nothing too sweet or soft.

So when I thought about the ingredients in this apple crisp, it only made sense that if pomegranates were included, then pistachios should be included as well.  Both are native to Iran, but now grown in California.  Pistachios are one of nature’s amazing foods — packed with antioxidants just like pomegranates.  If you’re a nut lover, then it will help to know that while you’re munching your way through a hand full, you’re helping your HDL levels as well.

I’d say that with all that good info, this dessert not only fits the comfort food bill, it’s healthy, too.


Apple Pomegranate Crisp with Pistachios

serves about 8 half-cup servings


3 Braeburn apples (or Granny Smith, or pippins)
1-1/2 c. pomegranate arils
1-1/2 T extra fine sugar
1/4 c. + 9 T all purpose flour, split
4 T unsalted butter, melted
3 T brown sugar, packed
1/2 tsp. cardamom
1 pinch salt
1/3 c. raw pistachios, coarsely chopped
1/2 tsp. bourbon vanilla
1/4 c. heavy cream


  1. Preheat oven to 375 degrees F and lightly spray a 9″ pie pan or casserole with oil.
  2. Peel and core the apples and cut into small chunks.
  3. Remove the arils from the pomegranates.  Combine both in a bowl and mix with the sugar, and 1/4 c. of the flour, tossing to coat the fruit.  Pour into the prepared dish and set aside.
  4. In the same bowl the fruit was mixed in, add the rest of the flour, brown sugar, nuts, cardamom, and salt.  Mix well, then add the vanilla and melted butter, stirring until all the flour is moist and small clumps form.
  5. Sprinkle crumb nut mixture with your fingers evenly over the surface of the fruit, then drizzle the heavy cream over all.
  6. Bake for about 30 minutes or until the topping just begins to brown being careful not to overcook, as the fruit will dry out.
  7. Let cool briefly before serving alone, with ice cream, or slightly sweetened cream.


Recipe Notes

  • The POM site has lots of great information about pomegranates, including how to peel them without making a mess or wasting fruit.  It works!
  • This recipe is relatively light and not gooey like baked fruit can be.  If you’d like something more like that, I’d recommend sauteeing the fruit in 2 T butter first to allow it to begin to caramelize, then mix in the pomegranate, toss in flour and sugar and place in the baking pan.
  • Although we did enjoy this with sweetened cream, I did try it with the Vanilla Pomegranate Pot-de-Creme and the flavors and textures work very nicely together.  Lots and lots of pomegranate!
  • This tastes great warmed up in the microwave the next day.  Just make sure it’s well wrapped and stored in the fridge.
  • Many thanks to Oh Nuts! for their lovely raw pistachios.  If you’ve not tried their products, take a peek.