Day 31: Peach Pomegranate Crisp

Yield: 4 people
Time (Start to Finish): 45 min

Ingredients:
4 ripe peaches
½ lemon, juiced
1 lemon zested
¾ cup pomegranate seeds

¾ cup brown sugar
½ cup flour
½ cup oats
1/3 cup butter, soft
1 tsp cinnamon
¾ tsp nutmeg
½ cup walnuts

mascarpone

Directions:
1. Preheat oven to 375F
2. Peel peaches and cut into slices and mix with lemon zest, juice, and pomegranate, and put into a 8 inch square casserole until it comes to almost filled, maybe half an inch from the top.
3. In another bowl, place all other ingredients and mix with hand until forms dough.
4. Crumble dough onto the top of the crisp covering all the exposed fruit.
5. Bake for 25 min or until knife goes easily into fruit and the top is a little brown.
6. Serve with mascarpone cream or whipped cream or vanilla ice cream!

Rating: 4 strawberries
Notes: so, I under baked mine a little and the peaches weren’t ripe enough, but the flavor was right on. I had never baked with pomegranate before, and they didn’t add a ton of flavor like I hoped, but they add a great crunch and a ton of color which was nice. If baked to the right temp this would be killer, and the mascarpone really always makes a dessert wonderful! This is a perfect fall scarf wearing kind of dessert you want to curl up with and watch Annie Hall, and is served best with good company…thanks Travis Maggie and Hailey!