Pineapple And Pomegranate Crumble

• 16 ounces canned pineapple chunks, drained, with juice reserved
• 1 cup fresh pomegranate seeds, free of white pith
• 1/8 teaspoon ground cinnamon
• 1 pinch ground cloves
• 2 tablespoons granulated sugar
• 2 tablespoons dark brown sugar
• 2 tablespoons raw sugar
• 3 tablespoons flour
• 2 tablespoons unsalted butter, plus extra to coat pan
• 2 tablespoons corn flakes, with
• 1/4 teaspoon sugar, added (I substituted Frosted Flakes)

1. Preheat the oven to 375.
2. In a bowl, mix together the drained pineapple, pomegranate seeds, cinnamon, cloves, and 1 tablespoons each of the 3 sugars. Add 1 tablespoons of the reserved pineapple juice and set this mixture aside.
3. In another bowl, cream the flour and butter with 1 tablespoons each of the 3 sugars. Further mash the mixture into a coarse meal with a fork. Add the Frosted Flakes (or corn flakes plus sugar) and mash together.
4. Butter a shallow, 6-inch baking dish. Spoon in the fruit mixture and spread evenly. Top with the flour/corn-flake mixture. Cover with foil and bake for 45 minutes. Remove foil for the last 5-10 minutes to brown the crust. If needed, increase heat to 400 and bake an additional five minutes unti lthe crust is golden brown and bubbly. Let cool for several minutes before serving warm.

pineapple, pomegranate seeds, ground cinnamon, ground cloves, sugar, brown sugar, sugar, flour, unsalted butter, corn flakes, sugar

Taken from www.food.com/recipe/pineapple-and-pomegranate-crumble-277980 (may not work)