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.