This Pomegranate & Apple Crumble is sweet, tart, and spiced with cinnamon. The topping is a crunchy crumble with all the warm winter spices that you know and love.
Homeschooling has given us so many chances to do things that being in public school you just don’t get. Of course we have visited the police department, fire department, and like today, we have a field trip to Wonder Works. But we get to do extreme things that public school kids don’t get to do.
For example, last year with our homeschool group, both girls got the chance to fly small airplanes with a group called Young Eagles. We’ve toured the water treatment plant, a local news station, the incinerator, and many other unique opportunities.
Kelsie is even getting dive lessons next week. It’s crazy what doors open up when you’re homeschooled.
Homeschooling never looks the same at any one home. We do a more traditional school approach, with lessons laid out for the day/week. I have went through, and like a teacher created lesson plans for each subject that we do.
I have friends who do an unschooling approach and let their children lead them that day in what interests them. At the end of the day, all the kids have learned something.
We buy our curriculum based on the needs for the current grade level, but also what interests Kelsie. For example the last two years we have studied Marine Biology and this year we are studying Zoology.
Not your typical 7th grade subject. But it’s interesting to Kelsie, therefore she absorbs more, rather than just memorizing facts for the sake of taking a test.
For electives she is doing cursive, keyboarding, a president study, and culinary. These are all things that interest her. Presidents? Yep. She wanted to learn who all the presidents were. So I bought a large book, and she’s been studying one a week.
We started mid year last year and still going strong. Culinary? Yep, and that one is easy too. She helps so much in the kitchen. I hope to get her into blogging one day as well. Or at least writing here once in a while.
Kelsie helped with this Pomegranate & Apple Crumble by making the topping. I think she probably ate just as much as she placed on the top. Haha. I don’t get what’s so tasty about it raw. The cooked crunchy sweet version to me, is what to enjoy.
I love making crumbles. They are basically all the same. Some sort of fruit, with a thickener, sweetener, and then topped with a crunchy topping. I use the same crumble for every crumble I make, because it’s thick and sweet, and crunchy.
We use a crumble like this, because traditional crumbles have oats, and Kelsie can’t have oats, with her food allergies. To be honest, I quite like this topping better anyhow. 🙂
I have made so many apple crumbles lately, and a mixture of apple and another fruit crumble, that I thought why not make a fallish/winterish version. Pomegranates are usually in season throughout this time period, so let’s kick off the first week of October with a seasonal crumble!
Fruit crumble serving suggestions?
Whipped cream and ice cream are both great additions.
Fruits that make good crumbles?
Strawberries – Pears- Peaches – Blueberries
Ingredients for Pomegranate & Apple Crumble:
- Granny Smith apples
- pomegranate arils
- lemon juice
- corn starch
- brown sugar
- 1/8 teaspoon nutmeg
How do you make Pomegranate & Apple Crumble?
In a square 8X8 baking dish, mix together the ingredients for the filling.
Mix together all the ingredients for the topping. Sprinkle it across the top, and bake.
Looking for more crumbles?
- 2 large Granny Smith apples, peeled and sliced about 1/4 inch thick
- 1 cup pomegranate arils
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon corn starch
- 1 teaspoon cinnamon
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 stick butter, room temperature
- 1/4 teaspoon salt
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- Preheat oven to 375 degrees. In a square 8X8 baking dish, mix together the ingredients for the filling. (I just used my hands to toss it all together to coat everything)
- In a small bowl, using a pastry cutter, or you can use your hands. Mix together all the ingredients for the topping. Sprinkle it across the top, and bake for 25 to 30 minutes, or until the top is golden brown, and there is bubbling around the edges.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 156mgCarbohydrates: 45gFiber: 4gSugar: 31gProtein: 2g