Apple-Pomegranate Crisp
- 3 cups pomegranate juice
- 1-1/2 cups sugar, divided
- 3 Tbsp. cornstarch
- 2 Tbsp. cinnamon, divided
- 1 gal. Granny Smith apples, thinly sliced
- 1 cup creamy wheat (enriched farina) hot cereal - regular, uncooked, divided
- 3 cups pomegranate arils
- 1-1/2 cups flour
- 3/4 tsp. salt
- 6 Tbsp. cold butter, cut into 1/2-inch pieces
- 6 Tbsp. apple juice
- Mix pomegranate juice and 3/4 cup of the sugar (or 1/4 cup of the sugar for trial recipe) in medium saucepan.
- Bring to boil on medium heat.
- Add cornstarch and 1 Tbsp.
- of the cinnamon (or 1 tsp.
- of the cinnamon for trial recipe); beat with wire whisk until well blended.
- Cook 5 min.
- or until thickened, stirring constantly.
- Remove from heat; set aside.
- Toss apples with 6 Tbsp.
- of the dry cereal (or 2 Tbsp.
- of the cereal for trial recipe).
- Portion about 3 oz.
- of the apple mixture into each of 24 (8-oz.)
- ovenproof bowls (or eight bowls for trial recipe).
- Top each with 2 Tbsp.
- pomegranate arils and 2 Tbsp.
- prepared sauce; set aside.
- Combine flour, salt, remaining 3/4 cup sugar (or remaining 1/4 cup sugar for trial recipe), the dry cereal and cinnamon in medium bowl.
- Cut in butter with pastry blender until mixture resembles coarse crumbs.
- Stir in apple juice until well blended.
- Sprinkle about 2 Tbsp.
- of the crumb mixture over apple mixture in each bowl.
- Bake in 300 degrees F-convection oven 25 min.
- or until apples are tender and topping is golden brown.
- Serve warm.
pomegranate juice, sugar, cornstarch, cinnamon, apples, creamy wheat, pomegranate arils, flour, salt, cold butter, apple juice
Taken from www.kraftrecipes.com/recipes/apple-pomegranate-crisp-98307.aspx (may not work)