I’m giving in. I’m breathing fall in. Because what better time than now? When temperatures are dropping to near freezing, and I can’t put on enough sweaters.
Also, all of my clothes are falling apart!! This is the count so far:
First, 3 ripped pants. And not the cool kind of rip. I’m talking about the one right down the derriere area. Sexy, right?
Second, 2 ripped sweaters. Somehow only the armpits got the full effect of the ripping, but I have one sweater which is ripping from the sleeves and the left chest area (somehow..). I haven’t thrown this one out… yet. Buying new shoes has just been the icing to my frosty cold cake. Why do I need new boots? This is why.
Maybe my bad luck is stemming from the fact that I have yet to embrace fall. No pumpkin recipes, no apple recipes…nothing. To me, embracing fall is making something with apples. Something comforting. Something like a warm apple crisp.
I am almost embarrassed to admit that I have never tried apple crisp until a couple of years ago…and even then, I have never made it myself.
Well this is changing right here, right now. I can practically smell the future apple crisps I will be making after this one.
Pomegranate and Apple Crisp
What you’ll need:
- 3 medium apples, peeled, cored and sliced
- 1 pomegranate, peeled and seeds separated
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup oats
- 1/2 cup whole wheat flour
- 1/2 cup white sugar
- 1/2 cup butter, melted
- a scoop of ice cream (optional, but highly recommended)
- Preheat the oven to 375˚F. Lightly spray a 7×11 inch baking dish.
- In a large bowl, mix together the apples, pomegranate seeds, brown sugar, cinnamon and nutmeg. Spread evenly into the prepared pan.
- In the same bowl, mix together the oats, flour, and white sugar. Mix in the butter until the mixture resembles coarse crumbs. Sprinkle over the fruit.
- Bake for 45 minutes, or until the apples are soft. Let stand for 10 minutes before serving. To make it extra fancy, serve with a scoop of ice cream.