AUGUST 11, 2010
I have a problem with my fridge. I have had this problem since it entered my house. The bottom drawer, where I like to keep some of my produce, freezes my fruits and veggies. I like my apples cold. Aside from the obvious fruits, this is the one fruit that I have to eat cold. Up until this week, I have continued to keep my apples in the bottom drawer ( creature of habit ). If I don’t eat them within a few days, they are virtually ruined. I am tired of throwing away perfectly good ( and expensive ) produce. I was determined to not throw 6 frozen apples down the drain. I peeled these sorry little creatures, cored and cubed them and made a perfectly healthy and delicious dessert.
I added a few new apples into the mix along with some frozen pomegranate seeds and viola, no more waste. I no longer store my apples in the bottom drawer of the fridge. They reside in a large bowl, on my counter along with some of their friends; plums, peaches, nectarines, bananas, and avocados. Each night, before I go to bed, I put one apple in the fridge. The next day, I have my perfectly chilled apple which makes me very happy.
Hence, the drawer did not stay empty for too long. It has become the perfect home for all my alternative flours!
Apple – Pomegranate Crumble
yield: 8-10 servings
1 1/2 cups rolled oats
1 cup all-purpose flour
1 cup brown sugar, packed
1/4 tsp. fine salt
5 oz. unsalted butter, melted
6-8 large apples, peeled, cored and cubed
1 1/2 cups frozen pomegranate seeds
1 cup sugar
1 1/2 Tbls. cornstarch
1 1/2 tsp. cinnamon
juice of 1/2 lemon
zest from one lemon
• preheat oven to 375*. Spray a 3 quart oval baking dish with cooking spray.
to make the topping:
• mix the oats, flour, brown sugar, and salt together in a bowl. stir in the butter and mix until it comes together. it should be clumpy. put the topping in the fridge or freezer ( can be frozen for 1 month )
to make the filling:
• combine the apples and frozen pomegranates, and the rest of the ingredients in a bowl. mix until it all comes together.
• put filling in prepared baking dish.
• press the crumb topping onto the fruit.
• bake 45 – 55 minutes, or until lightly golden and bubbling around the perimeter.
• if serving immediately, cool for 20 minutes.
• best served the same day along with a scoop of vanilla ice cream!