Monday, November 21, 2016

Gluten-Free Apple Pomegranate Crisp

It's Thanksgiving Week here in the US, and while many of us will either be hosting a feast for our friends and family, many more of us will be making something  to bring along to a feast someone else is hosting.

It's always a challenge, especially if you don't have a 'go-to' everyone waits for each year and need to come up with something.  What you bring has to be seasonal and festive, able to be transported, and it's probably best if it isn't critical about how how and if it needs to be reheated, because your dish will be competing with everyone else for precious oven time.

In my case, I have good friends who must eat gluten-free, and this time of year, that leaves them mostly out of luck at the dessert table.  So I like making a fruit crisp, because it is infinitely versatile when it comes to its ingredients and is very easy to put together.  It's just as delicious cold as it is hot, and  tastes great with or without a dollop of whipped cream.

This particular version uses gluten-free topping ingredients.  Remember that if you use oatmeal that it must be cut at a factory that doesn't also process wheat (look for a label).  In a pinch, look in the cereal aisle - I was unable to find safe oatmeal, but found a gluten-free granola mix that made for a really tasty topping addition.  If you do that, keep in mind to reduce any other sweetener you use in the topping to account for what's in the granola mixture.

Another allergen you may need to keep track of among those eating this is nuts - I like to add some walnuts or pecans to the topping for texture, but it's easy enough to leave them out.

Finally, this recipe uses only Auto-Immune Protocol (AIP) okay spices - if this is also a factor you need to keep in mind, don't add anything like nutmeg or allspice, or use a pumpkin pie spice blend that includes them, and you will also need to very cautious about the ingredients in any cereal blend you use.  (If in doubt, ask the person on the AIP Diet to help you know what will keep this compliant - they'll be happy to help you help them enjoy your shared meal!)

Consider this a master recipe, and switch things out to suit your needs and desires.  If you can't find pomegranate seeds (I've seen them both frozen and fresh in containers in the produce section), you can seed a fresh pomegranate, or keep things easy and switch them out for some dried cranberries or cherries.  If you have some pears, toss them in with the apples - it will taste amazing!

Gluten-Free Apple Pomegranate Crisp
(serves 8-10)
Preheat oven to 350F.

4-5 honeycrisp apples, peeled, cored, and cubed
1/4 cup coconut sugar or other sweetener (maple syrup is an excellent choice)
Juice and zest of 1 lemon
8 oz frozen or fresh pomegranate seeds

2/3 cup gluten-free flour
2/3 cup quick cooked oatmeal or gluten-free granola mix
1/3 cup of finely chopped walnuts or pecans (optional)
1/3 cup (or less) firmly packed brown sugar (or maple sugar - best to use a dry sweetener)
1 tsp. cinnamon
1/4 tsp. each ginger, cloves and salt
1/2 cup of chilled butter, cut into small pieces (if keeping non-diary, try chilled coconut oil)

In a large bowl, combine filling ingredients, tossing to combine well.  Spread into a casserole baking dish (or aluminum casserole pan, for easy transport if traveling).

In a medium bowl, combine dry topping ingredients, blending thoroughly.  Add butter, and cut into the dry ingredients, to form a grainy texture about the size of peas.

(Either use a pastry cutter, two table knives, or your fingertips to do this. See instructions here.)

Spread crumb topping evenly over the top of the fruit mixture. Bake at 350 for 45 minutes. The topping will be browned, and the fruit hot and bubbly.

Remove to a rack to cool.  If transporting, let cool entirely before covering - if it is still warm, moisture will condense on the inside and make it soggy instead of a Crisp!

Enjoy the holiday with your loved ones, knowing you've provide a dessert everyone can enjoy!

(It goes without saying  that this is wonderful reheated and served with ice cream, right?)


  1. I have many friends who have to follow gluten free diets, so this is definitely a great recipe to keep in hand!

  2. Look yummy! You're very thoughtful :)

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  3. Yummy, I love pomegranate and crisp. It's a great combination and this recipe would be great for my family since we eat gluten free. Thank you for sharing at Dishing it and Digging it link party. Happy Thanksgiving.

  4. I never know what to do with pomegranates lol :D This is a great option! I'll be tweeting and pinning this.

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  5. I am always happy to learn of new ways to use pomegranate seeds. I will definitely add them to my next 'crisp'. It's very thoughtful of you to post a festive recipe which considers food sensitivities which we all need from time to time, even if not for us.

  6. This looks so pretty and sounds delicious!

  7. Sounds really good!! Thanks for sharing on the Whats for Dinner link up!

  8. Sounds yummy! I have a pomegranate in the fridge. I need to give this a try. Thanks for sharing the recipe with SYC.

  9. That sounds so good. I'm gluten free so this made my heart go pitter-patter. I'm definitely pinning this recipe to save, I'm going to make it soon, my sweet tooth will be very happy. Thank you.

  10. Love the apple / pomegranate combination! Your Apple Pomegranate Crisp sounds delicous. I was interested to read about the AIP diet and spices - I didn't think about how spices could affect allergies etc. Thank you so much for sharing this post with us at Hearth and Soul, Lynda.

  11. This sounds so good, adding in those pomegranate seeds!Thanks for sharing the recipe at Funtastic Friday!

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  13. This looks delicious! Thanks for sharing the recipe! I hope you had a wonderful Thanksgiving!