Apple Crisp with Maple Syrup & Pomegranate

Apple Crisp with Maple Syrup & Pomegranate Seeds | Set the Table

Bowl of Apples | Set the Table

Sliced Apples for Crisp | Set the Table

For our first Thanksgiving in Japan, I made apple crisp. We didn’t have an oven, so I ended up putting 2 very small pans of apple crisp in our fish oven which is essentially a tiny broiler. I cooked the apples on the stove-top, put them in 2 pans that would fit in the fish oven, and topped them with butter, brown sugar, oats and cinnamon. With the fish oven on it’s very lowest setting, I carefully cooked the crisp until the topping was a splotchy golden brown and only burned in a couple spots. I was pretty pleased that I didn’t burn our tiny apartment right to the ground.

Apple Crisp Topped with Butter | Set the Table

Apple Crisp | Set the Table

Let’s just say that I don’t take my apple crisp for granted these days. It’s always been one of my favorite desserts, but after finding out how difficult apple crisp was to replicate in Japan, I seem to have grown even more fond of it. Having a regular sized oven that cooks more than a single fish is helpful, too.

If you’re in charge of bringing a dessert for Thanksgiving, this is a great option. It’s easier than making a pie but just as delicious. The addition of maple syrup and bright pomegranate seeds makes it a feast for the eyes as well as the tummy.

Apple Crisp with Maple Syrup and Pomegranate | Set the Table

Apple Crisp with Maple Syrup & Pomegranate

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Yield: Makes 6-8 servings

Apple Crisp with Maple Syrup & Pomegranate


  • 5-6 apples, peeled, cored and cut into 1/2 inch slices(I prefer a combination that includes granny smith and another sweeter variety)
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • zest of 1 orange
  • For the crisp topping:
  • 1 1/2 cups old fashioned rolled oats
  • 1/3 cup flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 stick of cold butter, cut into 12 slices
  • For garnish:
  • Maple Syrup
  • Pomegranate Seeds


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large bowl, whisk the flour with the salt, cinnamon, nutmeg and orange zest. Add the apple slices and toss to combine.
  3. In another bowl, combine the oats with the brown sugar, cinnamon, and salt.
  4. Add half of the butter, using your fingers to work it into the dry ingredients until almost completely incorporated (you shouldn't have many dry places).
  5. Next, spread the apples in a buttered baking dish and top with the oat topping.
  6. Place the remaining butter slices over the topping.
  7. Bake until the top is golden and crisp and the filling is bubbly, about 35-45 minutes.
  8. Remove from the oven and allow the crisp to sit for about 10 minutes before serving.
  9. Serve topped with maple syrup and pomegranate seeds.
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26. November 2013 by Rachael White
Categories: Dessert, Vegetarian | Tags: , , , , | 1 comment

  • Ambyrd Renee Merchant-Goodyke

    I have never subscribed to a blog, but this apple crisp made me want to see more!