6 Serves
45 Mins
Preheat your oven to 220°C. Peel, core, and slice the fresh apples into uniform pieces.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
44 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
251 mg / 4,700 mgSodium
8 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
5 g / 28 gSugar
21 g / 50 gSaturated Fat
2 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a large mixing bowl, toss the sliced apples with pomegranate arils and coat them thoroughly.
Transfer the fruit mixture into a 9x9 inch baking pan and bake uncovered for 10 minutes.
While the fruit bakes, combine the topping ingredients in a clean mixing bowl, stirring until the mixture is crumbly and evenly combined.
Remove the pan from the oven, sprinkle the topping mixture evenly over the partially baked fruit, and return to the oven to bake for an additional 15 minutes until golden brown.
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