When it comes to flavors, the fall season definitely brings us the best of the best. Pumpkin, apple, cinnamon, vanilla, winter squash… I love them all. When #SundaySupper announced this weekend’s “Fall Foods” theme, I was so excited because it came at the perfect time. I was already planning on using some of fall’s best ingredients for a dessert to bring to my aunt’s home for Rosh Hashanah dinner. Apples, figs and pomegranates slathered in honey and cinnamon, topped with a brown sugar oatmeal crumble and baked to a crisp.
I wanted to make a dessert incorporating some of the symbolic Rosh Hashanah foods. Honey is the most well known; we always eat apples and honey to welcome a sweet new year. Figs and pomegranates are symbolic of the Israeli custom to eat a new fruit at your dinner. With pomegranate and fig season both starting in September, it is the ideal fruit for this tradition. It’s also believed that the pomegranate contains 613 seeds, which represents the 613 commandants (or mizvot) and our wish to fulfill these mizvot in the new year.
I’ve made this type of dessert before with apples and cranberries, but this version of the dish has so much more flavor. The figs really enhance the sweetness, and I like the crunch you get from the little pomegranate arils. There is a ton of cinnamon, so be prepared for a delicious smell throughout your kitchen while this bakes. You don’t mind do you? Who wouldn’t like the smell of cinnamon filling the room? It’s a perfectly healthful dish, too. I used white whole wheat flour and coconut oil, and there is absolutely no butter or white sugar involved at all. My family really enjoyed ending their meal with this dessert – so much so that when I was invited to my roommate’s family’s Yom Kippur dinner and asked to bring dessert, I knew exactly what to make. Once again, it was devoured completely. This basic crisp recipe is so easily adaptable to whatever fruits are in season; it is definitely my go-to dessert when I’m invited somewhere. Easy, no fuss, and always loved by all…sounds like a winner to me!
Apple, Fig & Pomegranate Crisp
For the filling:
4 medium to large Royal Gala apples, peeled and sliced
1 container pomegranate arils
1 bag mini dried mission figs, halved
1 tbsp white whole wheat flour
1/3 cup honey or agave
1 tbsp cinnamon
For the crumble topping:
1 ½ cups quick cooking oats
½ cup brown sugar, packed
4 tbsp coconut oil
½ cup chopped walnuts or almonds
Preheat the oven to 375 degrees and prepare a 9×12 glass baking dish.
Combine apples, pomegranates and figs in a large bowl. Stir in flour, honey and cinnamon and mix until well combined.
In a food processor, combine the oats, brown sugar, coconut oil and nuts and pulse until well combined.
Pour the filling into the baking dish and spread evenly. Coat completely with the crumble topping. Sprinkle more cinnamon on top. Bake for 60 minutes. 
Don’t forget to check out the other awesome Fall Food recipes from our #SundaySupper bloggers! And if you want to get in on all of the Sunday fun, make sure to head over to Sunday Supper and sign up! You can join us in our Tweet Chat tonight at 7:00 pm Eastern Time. Use the hashtag #SundaySupper and look out for all of our Fall Food inspired questions. See you there!
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita’s Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor’s Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D’s Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida’s Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma’s Meals
- Mushroom and Sorrel Lasagne from Jane’s Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin’ Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear’s Wife
- Hot Apple Pizza from Cindy’s Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue’s Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice – Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
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