Pomegranates just beg to be mixed into a crisp, loaded with pure maple syrup and cinnamon. The tangy flavors meld together to make a sweet but sassy dessert.
Ingredients
3 green apples, peeled, cored and sliced
1/3 cup pomegranate seeds (plus additional for garnish)
1/2 cup own sugar
1 Tbsp. cinnamon
1/2 cup rolled oats
1/2 cup white whole wheat flour
1/2 cup sugar
1/2 cup melted butter
Directions
Preheat oven to 375 degrees. Butter 4 small tart dishes. In a large bowl, combine apples, pomegranate seeds, own sugar and cinnamon and toss to combine. Divide them evenly into the tins. In another bowl, mix together oats, flour and sugar. Stir in butter and mix well until the mixture is thoroughly combined. Sprinkle the oat mixture on top of the fruit. Place the tins on a sheet tray and bake for 45 minutes. Let stand ten minutes. Top with a scoop or two of vanilla ice cream and a sprinkling of pomegranate seeds.
Serves 4
--Kim Cooper--
