1/2 c. all purpose flour

1/4 c. unsalted butter softened

1/2 c. rolled oats

1/2 c. brown sugar

1/2 tsp. cinnamon

1/2 tsp. nutmeg

Fruit Filling

4 pears, peeled and cut into 1/2” pieces

1 c. pomegranate seeds

1 orange, zest and juice

1 lemon, zest and juice

1 tsp. vanilla paste

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 c. flour

1/4 c. granulated sugar

Pinch of salt


Preheat oven to 375°F. In medium bowl add flour and butter, using fingers to break up butter until it’s the size of small peas. Add oats, brown sugar, cinnamon and nutmeg and mix well. In separate bowl, add chopped pears, pomegranate seeds, lemon and orange zest and juice, vanilla paste, spices, flour, sugar and pinch of salt. Mix well. Lightly butter the inside of an oven safe medium casserole dish and spoon fruit mixture into dish. Top fruit with the oat mixture, gently pressing down so topping sticks. Place filled dish on a foil lined baking sheet (just in case there is any spillage) and bake for 40-45 minutes. When done, topping should be lightly browned and fruit bubbling. Allow to cool for at least 5 minutes before serving. Serve with ice cream or whipped cream.

PEAR & POMEGRANATE CRUMBLE originally posted on by Elegant Island Living magazine.

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