Immerse yourself in the rich beauty of winter fruit with this heart-opening dessert, crafted to nourish both spirit and body. Juicy orchard apples slow-stew in fresh pomegranate nectar, weaving together the bright ruby seeds with the grounding warmth of cinnamon and honey. A lush crumble crowns the ritual—oats, nuts, and our organic ground Vanilla Bean.
A cascade of hot Vanilla Chai cream melts into the fruit, finished with sparkling pomegranate arils. These delightful cups are a celebration of earth’s sweetness and winter’s warmth.
RECIPE
Prep time: 30 minutes
Bake time: 40 minutes
Yield:
Category: dessert
Recipe by: Gloria Jang
Ingredients:
Pomegranate Granola Crumble
One pomegranate juice residue
2 cups (170g) old fashioned oats
1/2 cup (55g) pecans
1/2 cup (65g) cashews
1/3 cup (79ml) maple syrup
1/2 tsp (2.5g) kosher salt
1/2 tsp (1g) cinnamon powder
1/4 tsp (0.5g) nutmeg powder
1/2 tsp (1g) Vanilla Bean powder
1/4 cup (59ml) melted coconut oil
Hot Vanilla Chai Cream
1 1/2 cup (355ml) hot soy milk or whole milk
1/2 cup (90g) dates
pinch of salt
1/2 cup (60g) Vanilla Chai Protein powder
Hot Pomegranate Apple Filling
5 peeled large apples, cut into cubes (725g)
1/4 cup (59ml) honey
1 pomegranate juice (256ml)
1/4 tsp (1.25g) kosher salt
2 cinnamon sticks
Instructions:
1. Prep the Pomegranate: Cut off the top of the pomegranate and transfer the seeds to a bowl. Set aside a quarter cup of seeds for garnish. Place the remaining seeds in a blender and blend them. Strain the mixture through a fine sieve and set the juice aside.
2. Make the Crumble: Place the juice residue in a bowl. Add the Vanilla Bean powder and all the other ingredients. Mix well with gloved hands. Spread and press the mixture into a baking tray lined with parchment paper until it is about ½ inch thick.
3. Bake the Crumble: Turn on the oven at 300°F (150°C) and bake for 40 minutes. After the crumble has cooled completely, break it into small pieces. Store the pieces in a jar.
4. Make the Hot Vanilla Chai Cream: Place the Vanilla Chai Protein powder and the other ingredients in a blender. Blend until smooth. Transfer to a warmer to keep it warm, or heat it thoroughly just before serving.
5. Prepare the Apple Cups: Fill a large bowl more than two-thirds full with water, add about ¼ cup of sugar, and stir with a spoon until the sugar dissolves completely. Cut off about one-third of the top of the apple to prevent the stem from falling off, then place it in the sugar water. Use a melon baller to scoop out the apple flesh and place it in the sugar water. (To prevent browning, you can skip the sugar water step if you don't mind the apple's color.) Place the hollowed-out apple bowl into the sugar water as well.
6. Make the Hot Pomegranate Apple Filling: Remove the seeds from the cored apples, cut them into small cubes, and place them all in a pan. Add the remaining ingredients and simmer over medium-low heat for 30 minutes.
7. Assemble: Take the apple tops(with their stems) and the apple bowl out of the sugar water, gently pat them dry all over with a kitchen towel, then add the crumble first, followed by the pomegranate apple filling.
Drizzle with Vanilla Chai Cream, then finish with more crumble and pomegranate seeds.
