Crab Salad Stuffed Pita Pockets
Crab Salad Stuffed Pita Pockets takes roughly 25 minutes from beginning to end. One serving contains
Apple Pomegranate Crisp
Ingredients
- BAKED APPLES
- 5 medium Pink Lady apples, peeled, cored and thinly sliced
- 1/2 cup POM Wonderful pomegranate juice
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- 2 cups old-fashioned rolled oats
- 1/2 cup unbleached all-purpose flour
- 1/4 cup apple juice
- 1/4 cup POM Wonderful pomegranate juice
- 1/8 cup canola oil
- 1/4 light brown sugar
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/4 cup unsalted butter, melted
Instructions
Mix all baked apple ingredients in a large bowl until apples are well-coated.
Spread evenly in a 9 x 9" pan or a 7 x 12" glass pan.
Place into oven and bake, uncovered, for 10 minutes.
Throw all topping ingredients into the bowl and stir until everything is evenly coated.
When apples are done baking, spread topping mixture evenly over the top of the apples.
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