Sam, my significant other, got to witness my extreme geekiness at the grocery store this afternoon. Because it is, after all, pomegranate season once again. Oh, nectar of the gods, how I love thee.

This is my favorite recipe, and combines two of the very best fruits to grace the planet. I snagged it from allrecipes.com – it’s best served warm over Breyer’s® Vanilla Bean Ice Cream. Enjoy!

Pomegranate Apple Crisp
What you’ll need:
4 medium apples – peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup unsalted butter, melted

Preheat the oven to 375°. Butter a 9×13 inch baking dish.
In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.