Traditional recipes

Apple and pomegranate crumble recipe

Apple and pomegranate crumble recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Crumble
  • Apple crumble

A wonderful change from the average apple crumble. Serve with a scoop of vanilla ice cream.

93 people made this

IngredientsMakes: 8

  • 4 medium apples, peeled, cored and sliced
  • 1/2 pomegranate, skin and light-coloured membrane removed
  • 110g dark brown soft sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 40g porridge oats
  • 60g plain flour
  • 100g caster sugar
  • 115g unsalted butter, melted

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat the oven to 190 C / Gas 5. Butter a 23x33cm or similar sized baking dish.
  2. In a large bowl, toss together the apples, pomegranate seeds, dark brown soft sugar, cinnamon and nutmeg. Spread evenly into the prepared dish. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
  3. Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

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Reviews & ratingsAverage global rating:(101)

Reviews in English (79)

by jaeka

My family and I thought this was a great recipe! I, as usual, could not stick to the recipe and modified it by halving the recipe, putting it in a pie crust, adding lemon juice to the apples, using more pomegranate (as suggested in a previous review) and dotting the top with caramel quarters. I was really surprised as it was not 'seedy', as I had expected, and the chewy bits of caramel were quite nice! This dessert was a big hit!-10 Nov 2005

by LIZERDBITS

I scaled this down to 2 servings and used a 7 x 5" pan. That made 1/8 of a pomegranate so I just used about 1/2 c seeds. It's very good but the pomegranate taste wasn't very noticeable although that could be due to my scaling down, not the original recipe. I will use more pomegranate seeds next time and maybe even some pomegranate syrup.-02 Nov 2004


Baking is my favorite pastime, if you couldn’t tell, and this Apple Pomegranate Cobbler is one of my favorite recipes to make.

A perfect winter dessert to serve in individual mini skillets that will definitely have your guests amazed. Mouth wateringly good, this dirty looking, messy treat is best served with scoops of vanilla ice cream and sprinkles of pomegranate seeds for extra garnishing.

To make Apple Pomegranate Cobbler, you will need the following ingredients:


Dessert apples - See my note above, avoid using sharp tasting apples for this recipe if you can.

Ground Cinnamon - If you like Cinnamon add more. If not, add your favourite spice or leave out. But you will miss out on some of the comforting flavours of this Apple Crisp.

Plain flour - Bread Flour is fine. Whichever flour you use, ensure it doesn't contain any raising agent, or the crumble topping may rise too much and spill over your pie dish.

Soft brown sugar - White caster sugar is fine, but it will not have the gentle toffee notes that brown sugar has.

Butter - Baking spread such as margarine is fine. If you want to make this a Vegan Apple Crumble, use a vegan spread.

Ground Almonds - If you can't get hold of ground almonds and only have flaked almonds, blitz them to a fine crumb texture and use that.


Method

Preheat the oven to 200C/400F/Gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs.

Sprinkle the mixture onto a baking tray in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5-6 minutes, or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside if continuing to cook the apple crumble immediately, leave the oven on.

To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the star anise and cook over a low heat until the butter is flavoured with the star anise. Add the apples, sugar and cinnamon (if using), and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon (if using) and the star anise, and add a little bit more sugar if you like.

To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200C/400F/Gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly.

To serve, put some crème fraîche into a small bowl and top with some pomegranate seeds. Serve alongside the crumble.

Recipe Tips

You could add more sugar to the crumble topping if you have a sweet tooth.


Preheat oven to 160°C fan-forced (180°C conventional).

Put apple, sugar and water in a medium saucepan over medium-high
heat, and cook for about 10 minutes or until slightly softened. Drain away
excess liquid and transfer to a large bowl. Combine lemon juice and
cornflour then drizzle over apples, toss to coat.

Spoon mixture into four shallow baking dishes and place dishes on an oven tray.

To make the crumble topping, put flour, oats, coconut and brown sugar
into a large bowl. Drizzle over butter and stir until just combined into a
lumpy mixture. Divide mixture over apples and bake for 30 minutes until
golden brown. Serve with double cream.

Cook's tip

To make a large crumble, simply spoon apple mixture into a large 30x20cm baking dish and scatter crumble topping over the top. Bake as above.


1. Grease an 18cm round springform or removable-base cake tin, and line the sides with non-stick paper. Zest the oranges and reserve for later.

2. Juice the oranges into a saucepan, then peel two of the apples, coarsely grate (discard the core) into a saucepan then stir through the juice.

3. Peel, core and dice the remaining apples and add to the saucepan. Stir well then cook with a lid on until they start to soften, then cook a few minutes more with the lid off to dry the mixture slightly, then leave to cool.

4. Make the base by beating the sugar, half the reserved zest, butter and yolk until smooth and light. Stir in the flour and baking powder then spread this evenly in the base of the prepared tin.

5. Spoon the apple mixture over the base then make the crumble top. Rub the sugar, butter, remaining zest and flour gently until it just starts to turn crumbly. Then stir in the pinenuts and sprinkle this over the apple.

6. Bake at 200C/180C fan-forced for about 50 minutes, or until the top is golden. Leave to cool in the tin then remove carefully. Dust with icing sugar to serve.

Note: The centre of the base can be soft if cooked at too low a temperature. We recommend cooking at 200C fan, as we achieved a crisp base, and it's quite nice how the apples caramelise on the side.


Apple Crumble Origin

Apple Crumbles originated in Britain during the 2nd World War. Apple Crumbles also became popular in Ireland during World War II, when the topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. Pie’s would require too much flour, sugar and fat to make the pastry. So people in the 2nd World War got creative and made a simple mixture of flour, margarine and sugar and used this to make the top of the crumble.

The dish is also popular due to its simplicity. Popular fruits used in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and plum. A combination of two or more of these fruits may be used.

The apple crumble is baked in an oven until the topping is crisp. The dessert variety is often served with ice cream, cream, or custard.


Apple crumble with star anise

A lovely traditional pudding, but the star of the show – see what I’ve done there? – is the star anise, which gives the dish a warming, aromatic feel. But it’s the crunchy, twice-cooked crumble topping that really does it for me. Once you’ve tried it this way, this is how you’ll always make it.

Preparation

Cooking

Skill level

Ingredients

Crumble topping

  • 300 g (10½ oz) plain flour
  • 200 g (7 oz) brown sugar
  • 200 g (7 oz) unsalted butter, cubed and softened to room temperature, plus extra for greasing
  • pinch of salt
  • 75 g (3 oz) unsalted butter
  • 1 kg (2 lb 4 oz) eating apples (such as russet or cox), peeled, cored and chopped into large chunks
  • 150 g (5 oz) caster sugar
  • 5 star anise
  • 1 cinnamon stick

To serve (optional)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat the oven to 200°C/400°F/gas 6. To make the crumble topping, put the flour and brown sugar in a large bowl and mix well. Taking a few cubes of butter at a time, rub them into the flour mixture until it resembles breadcrumbs.

Sprinkle the mixture onto a baking sheet in a thin layer, using two sheets if necessary. Bake in the preheated oven for 5 minutes or until lightly golden brown. Remove from the oven and break with a fork, then return to the oven and repeat the process a couple of times, until you have a lovely crunchy biscuit topping. Set aside if continuing to cook the apple crumble immediately, do not turn the oven off.

To make the filling, heat a wide, shallow, heavy-bottomed pan and melt the butter until it foams. Add the apples, sugar, star anise and cinnamon, and cook, stirring frequently, until the sugar has dissolved and the apple is soft at the edges. Remove the cinnamon and the star anise, and add a little bit more sugar if you like.

To assemble, butter a medium-sized ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top. Ensure the oven is preheated to 200°C/400°F/gas 6, and bake for 20 minutes until the crumble is browned and the fruit mixture bubbling. Leave to cool slightly.

To serve, put some crème fraîche into a small bowl and mix in some pomegranate seeds. Drizzle with a little pomegranate syrup and serve alongside the crumble.

Recipe from The Incredible Spice Men by Cyrus Todiwala and Tony Singh (BBC Books, $49.99, hbk, available here)


Preheat oven to 180°C. Cut apples into 2cm cubes and put in a small roasting pan or slice tin (about 30 x 20cm). Add berries and sugar and toss to combine, then cover with foil. Put pan in a larger oven tray to catch any cooking juices. Bake for 20 minutes.

Meanwhile, to make crumble topping, put flour in a large bowl. Add butter, rubbing together with fingers until it resembles coarse breadcrumbs. Add remaining topping ingredients and rub together.

Remove pan from oven and discard foil. Spread topping evenly over fruit to cover. Bake for a further 35 minutes or until topping is golden and fruit is bubbling.

Allow to cool for five minutes. Serve warm with cream, custard or ice-cream.


Easy holiday slaw with apples and pomegranate

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1 x
  • Category: side dish
  • Method: No cook
  • Cuisine: American

Description

This bright and cheerful holiday slaw will provide a healthy and fresh contrast to the rest of your Holiday meal. The apple, pomegranate and dried apricot make it festive enough for a Christmas feast, yet it easy enough for a weeknight dinner!

Ingredients

  • 1 small head shredded Napa Cabbage
  • 1 cup thinly shredded purple cabbage
  • 1 sweet crisp apple such as piñata, cut into thin matchsticks
  • 1/2 cup thinly sliced radishes
  • 3/4 cup salad dressing such as apple cider vinegar salad dressing
  • 1 1/2 teaspoon chopped fresh tarragon or 3/4 teaspoon dried
  • 1/2 cup sliced almonds toasted
  • 1/2 cup pomegranate arils
  • 1/2 cup chopped dried apricots
  • 1/2 teaspoon salt

Instructions

  1. Place Napa cabbage, purple cabbage, apple, radish in a large mixing bowl. Drizzle the dressing over the cabbage mixture and add tarragon, and toss to coat the vegetables evenly with the dressing. Transfer to a serving bowl.
  2. Top with the almonds, pomegranate arils and dried apricots just before serving.

Notes

Can be prepared through step 1 up to 4 hours in advance. Keep chilled.

Whole30: To make sure this is compliant, check the ingredients of your dried apricots and choose a dressing without added sugar.

Nutrition

  • Calories: 170
  • Sugar: 20 g
  • Sodium: 130 mg
  • Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Protein: 3 g

Did you make this recipe?

If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @HealthySeasonal.


Easy Apple Crumble Recipe

I love apple crumble. Although it is very easy to make, it is so hard to wait while it is baking. You can prepare it just in 10-15 minutes however it takes almost an hour to bake. But it is worth it!

This is a very simple recipe. I toss the apples with little sugar, cinnamon, lemon juice and zest. Then I prepare the crumble and sprinkle over the apples.

The apples&rsquo consistency is perfect, not juicy nor dry. I prefer using Golden apples or Granny Smith which are sweet and tangy. You can serve it cold or warm. I personally like it warm with ice cream or heavy cream on top. So delicious!

Before I share my recipe, I would like to answer some questions that you may have.

Can Apple Crumble be Made Ahead of Time?

Yes! You can either freeze unbaked apple crumble and bake when you want or bake the apple crumble, freeze and reheat later.

How to Freeze Unbaked Apple Crumble

You can prepare the apple mixture and place it into the baking dish and cover with a cling film. You can freeze the crumbles separately in the freezer bag. You should thaw the 2 mixture in the fridge the day before you want to bake. When you want to bake, sprinkle the crumble over the apples and bake as the recipe states.

You can freeze up to 3 months. You can keep in the fridge up to 2-3 days.

I don&rsquot use cornstarch in my apple mixture as they come out perfect- not juicy nor dry but if you find apples juicy when they are out of the freezer or fridge, you can drain the extra juice and/or add almost 1-2 teaspoons of cornstarch if needed-depending on how juicy they are.

How to Freeze Baked Apple Crumble

First, you should let it cool completely. Then you should cover the dish with a cling film. You can freeze up to 3 months. You should thaw the apple crumble the day before in the fridge. Bake at 350°F(177°C) for 15-20 minutes until it is warm enough.

How to Store Baked Apple Crumble

First, you should let it cool completely. Then you can keep in the fridge for up to 2-3 days or in the freezer up to 3 months.

Let&rsquos go through the recipe now.

How to Make Basic Apple Crumble with Step by Step Pictures

I start by peeling, coring and slicing the apples as cubes almost 0,8 inches (2 cm) thick.

Then I put them into a medium bowl and toss with sugar, cinnamon, lemon zest and lemon juice. I leave the extra juice in the bowl and line the apples into the baking dish and set aside.

After that, I make the crumble. I put the flour and the cold butter into a medium mixing bowl and rub them either with my fingertips or cut the butter into the flour using a fork until they look like breadcrumbs. Then I add in the sugar, cinnamon and nuts and mix just to combine.

If you want to make big crumbles just like the ones I made in my Strawberry Bars, you can take crumble pieces and squeeze in your hand to make different sizes.

I put the mixture on top of the apples and shake the baking dish so the crumbles go deeper from the sides. By this way, I prevent apples from caramelizing(from sides) too much.

Then I bake almost for an hour or until the color is golden brown and the crumbles are stiff. Finally, I top them with ice cream or heavy cream. Enjoy your apple crumble!