Apple - Pomegranate Crumble

I have a problem with my fridge.  I have had this problem since it entered my house.  The bottom drawer, where I like to keep some of my produce, freezes my fruits and veggies.  I like my apples cold.  Aside from the obvious fruits, this is the one fruit that I have to eat cold.  Up until this week, I have continued to keep my apples in the bottom drawer ( creature of habit ).  If I don't eat them within a few days, they are virtually ruined.  I am tired of throwing away perfectly good ( and expensive ) produce.   I was determined to not throw 6 frozen apples down the drain.  I peeled these sorry little creatures, cored and cubed them and made a perfectly healthy and delicious dessert.

I added a few new apples into the mix along with some frozen pomegranate seeds and viola, no more waste.  I no longer store my apples in the bottom drawer of the fridge.  They reside in a large bowl, on my counter along with some of their friends; plums, peaches, nectarines, bananas, and avocados.  Each night, before I go to bed, I put one apple in the fridge.  The next day, I have my perfectly chilled apple which makes me very happy.

Hence, the drawer did not stay empty for too long.  It has become the perfect home for all my alternative flours!

Apple - Pomegranate Crumble
yield: 8-10 servings

iingredients:
topping
1 1/2 cups rolled oats
1 cup all-purpose flour
1 cup brown sugar, packed
1/4 tsp. fine salt
5 oz. unsalted butter, melted

filling:
6-8 large apples, peeled, cored and cubed
1 1/2 cups frozen pomegranate seeds
1 cup sugar
1 1/2 Tbls. cornstarch
1 1/2 tsp. cinnamon
juice of 1/2 lemon
zest from one lemon

instructions:
• preheat oven to 375*.  Spray a 3 quart oval baking dish with cooking spray.
to make the topping:
• mix the oats, flour, brown sugar, and salt together in a bowl.  stir in the butter and mix until it comes together.  it should be clumpy.  put the topping in the fridge or freezer ( can be frozen for 1 month )
to make the filling:
• combine the apples and frozen pomegranates, and the rest of the ingredients in a bowl.  mix until it all comes together.
• put filling in prepared baking dish.
• press the crumb topping onto the fruit.
• bake 45 - 55 minutes, or until lightly golden and bubbling around the perimeter.
• if serving immediately, cool for 20 minutes.
• best served the same day along with a scoop of vanilla ice cream!

Pomegranate-Cranberry Cocktail (sans alcohol)

After our very successful bake sale ( see post here ), I have been asked by many to post this drink on the blog.  This is my go to non-alcoholic beverage when entertaining for brunch and in the summer months, it hangs out in the fridge.

This is so refreshing and so light, that after the first drink you end up craving it.  One always has milk, orange juice, apple juice, and lemonade on the beverage shelf.  Why not this drink?  Most times I make this drink "virgin" yet I have been known to spruce it up with a little kettle one vodka or throw the whole concoction into a margarita!

This drink is good to go all year long!

Pomegranate-Cranberry Cocktail
yield: about a 1 1/2 quarts

ingredients:
1 1/2 cups simple syrup
1 1/4 cups "just" pomegranate juice (unsweetened)
1 cup "just" cranberry juice (unsweetened)
2 Tbls. fresh lime juice
1 25.3 oz bottle of pelligrino
1 lime, sliced
1 bunch of mint
ice cubes

instructions:
to make the simple syrup, put 1 1/2 cup of sugar and the 1 1/2 cup of water in a small saucepan.  bring mixture to a boil over medium heat.  once you start to see the bubbles, turn the heat down and simmer for about 10 minutes, making sure all the sugar is dissolved.  set aside and let cool.

• combine the pomegranate juice, the cranberry juice and the simple syrup in a large, glass pitcher.  let this sit for a few hours or overnight in the fridge.
• if serving a crowd, add the whole bottle of pelligrino to the juice mixture along with some ice cubes.  add the sliced lime and mint.  let people help themselves

I like to keep the mixture in the fridge.  when I feel like a little something sweet, I pour about 2/3 of the mixture into a tall glass and then fill the other 1/3 with the pelligrino.  Add some ice, a lime wedge and a sprig of mint.