Sweet and Tart Pear and Pomegranate Crisp
Let’s make a fruit crisp, but not from peaches, strawberries, or apples. Today we’re making a pear and pomegranate crisp, flavored with a little sumac and cinnamon. The pomegranate seeds are tart, and poppable. The pear is soft and sweet. The topping crunchy, sweet, and full of oats. Sweet and tart, with those cinnamon and sumac notes, this vegan fruit crisp is simple and delicious.
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Looking for Pomegranate Recipes? Try one of these!
- Fava Bean and Pomegranate Salad
- Maitake and Wild Rice Thanksgiving Salad
- Roasted Mini Eggplants in Tahini Sauce
Looking for Fruity Desserts? Try one of these!
- The Easiest, Any-Fruit, Baked Dessert (Vegan Clafoutis)
- Almond, Oat and Apple Cookies (Vegan)
- Easy 4-Ingredient Filo Maple Vegan Apple Tart
- Simple Vegan Lemon Cake with Coconut and Almonds
- Salted Dark Chocolate Blackberry Vegan Brownies
- Vegan Cranberry Banana Bread
- Strawberry and Japanese Knotweed Crisp
Pomegranate Crisp Tips and Tricks
- I find pomegranates easiest to peel under water. Start by cutting through the thick rind with a knife, then place the pomegranate in a large bowl of water. Crack it in half, and then start gently brushing the seeds away from the rind. The white pith will rise to the top, and the seeds will sink. It also controls any mess made from seeds bursting. When finished, you can pour 0ff the water and pith and be left with only the seeds. Make sure to pat dry with a clean kitchen towel before using.
- When cutting your pears, consider the ripeness. This crisp can still be made with fairly firm pears (it will make peeling them easier for sure). If your pears are very ripe, I recommend leaving them in fairly large piece. Firmer pears I recommend cutting smaller.
- We used olive oil in the topping for our crisp, but melted vegan butter or a neutral flavored oil will both work fine as well.
- If you do not have dried sumac, you can substitute with about 1 tsp. of lemon juice.
- This crisp provides a generous layer of the crisp topping. I’ve also made crisps with much thinner, more sparse layers of topping. If you prefer just a touch of crispy topping, consider halving the amount required in this recipe.
Sweet and Tart Pear and Pomegranate Crisp
Sweet and Tart Pear and Pomegranate Crisp
Ingredients
- 1 large pomegranate, seeded (about 2 cups of seeds)
- 3 bartlet pears, peeled and cut into pieces.
- 1/4 cup all-purpose flour
- 2 tbsp. granulated sugar
- 2 tsp. dried sumac
- 1 tsp. cinnamon
- 1 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup olive oil
- pinch of salt
For the crisp topping
Instructions
- Preheat the oven to 350F (175C). Locate a casserole dish, around 10 inches round or 11x7 inches rectangular. Set aside.
- In a mixing bowl, combine the pomegranate, chopped pears, 1/4 cup flour, 2 tbsp. granulated sugar, sumac, and cinnamon. Mix to evenly coat the fruit in the flour and spices. Transfer too the casserole dish and spread in an even layer.
- In the same mixing bowl, combine the ingredients for the crisp topping, and mix until it has a sand-like texture. Spread in an even layer on top of the fruit.
- Place the crisp in your preheated oven and cook for about an hour, until the fruit is bubbly and the topping slightly golden. Remove from the oven, and serve warm or cold, with a vegan vanilla ice cream, if desired.
