This is the FINAL week of the POM Summer Recipe Series and I am ending it with DESSERT!!! Nectarines, Peaches, Pomegranates, POM Juice topped with a crumbly brown sugar butter crispy topping and Home Made Low-Fat Frozen Yogurt.
I can honestly say I make a bunch of crisps, cobblers and crumbles any chance I get in the summer because the fresh produce is AMAZING!!! I honestly don’t discriminate – I LOVE all toppings ~ oat, pastry, sugary/brown buttery flour ones….paired with sweet, juicy, in season fruit and cool creamy frozen yogurt that just melts in your mouth…..YUM! I have a hard time not justifying eating them Crisps for breakfast too 
Today’s recipes was a total experiment that turned out to be over the top good and it’s incredibly EASY to make. This is definitely the perfect finish…Enjoy!
Pomegranate Nectarine Crisp with Low-Fat Vanilla Frozen Yogurt
INGREDIENTS:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup packed light brown sugar
1/4 cup butter, frozen and grated
7 Nectarines or Peaches, peeled and sliced
1/2 cup Pomegranate seeds, divided, plus 1 Tbsp for topping (optional)
2 Tbsp sugar
1 Tbsp fresh lemon juice
1 Tbsp all-purpose flour
1 tsp ground cinnamon
1/3 cup POM Wonderful 100% POM Juice
Nonstick cooking spray
Low-Fat Vanilla Frozen Yogurt (Recipe to make your own below)
INSTRUCTIONS:
1. Preheat oven to 375°F.
2. Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.
3. Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture.
4. Bake at 375°F for 40 minutes or until lightly browned. Serve warm.
Makes 8 servings (serving size: 3/4 cup). , 5 points+ each
Nutritional information per serving, excluding frozen yogurt
STEP-BY-STEP:
I used a combination of white/yellow nectarines and peaches. Slice and combine with your POM seeds.
Gently stir in your sugar through POMWonderful Juice.
Pour your nectarine filling into your prepared 8×8 baking dish.
Make up your TOPPING.
You could put the topping in your food processor and pulse it, but, I LOVE (not having to wash as many dishes) using my grater ever since I learned about it when I made Low-Fat Strawberry Scones.
You freeze your butter then use the large side of your cheese grater to grate it!
Stir until crumbly and combined.
Just for fun, I added 1/4 Cup of Fresh POM Seeds to the topping too.
Sprinkle topping over your filling.
Bake at 375 for 40 minutes or until golden
While you are letting your POMwonderful Crisp cool, whip up a batch of Home Made Low-Fat Frozen Yogurt.
It only takes 20 minutes to make and it’s super EASY! The BEST part about Home Made Froyo is you can count it as dairy and it tastes a million times better. You will never want to buy it again 
Note: Do not USE Low-Fat or Fat Free Half & Half or Milk ~ it will make it icy and like ice milk. (I’ve tried, but, found this to be the best combination of fat/fat free). You need a little fat and a little alcohol to keep your frozen yogurt from turning into a rock when you freeze the leftovers.
Low-Fat Vanilla Frozen Yogurt
INGREDIENTS:
3/4 cup Sugar
1 1/4 cup Whole Milk
2 1/2 cups 0% Greek Yogurt (I used Trader Joe’s Brand)
1/4 cup half and half
1 Tbsp Bourbon Vanilla Extract
INSTRUCTIONS:
1. Using a whisk of a hand mixer on low speed, combine the sugar and milk stirring until the sugar is dissolved.
2. Whisk in the remaining ingredients and freeze according to your Ice Cream Maker instructions.
Makes 10, 1/2 cup servings, 3 points+!!
Nutritional information per serving:
Top your Nectarine Pomegranate Crisp with a 1/4 cup scoop of your Homemade Low Fat Vanilla Frozen Yogurt and additional POM seeds. You totally don’t have to share and this works great for breakfast too…just sayin’
Be sure to visit the kitchens of the other POM Series Chefs to find out what else is on the menu for week 4 of the Summer of POM:
*******************************************************************************************************
WEEK 1 SUMMER OF POM ~ SUMMER BERRY POM~TINI
WEEK 2 SUMMER OF POM ~ Bruschetta & Caprese Salads with a Pomegranate Balsamic Reduction
WEEK 3 SUMMER OF POM ~ POM INFUSED CHIPOTLE BBQ CHICKEN WITH FRESH CORN SALAD
That’s all!!! I am sad it’s over, but, I am glad you all now have FOUR FULL SUMMER OF POM Recipe collections that will give you everything you need to create fresh, healthy summer eats all summer long
{ 5 comments… read them below or add one }
Holy cow this sounds amazing! And what’s also amazing is that you found POM seeds this time of year…lucky girl!
Thankfully POM Wonderful bottled up their juice so I can enjoy it all year round!
now that is one delicious crisp!!! I absolutely adore nectarines but have never thought of making a crisp with them…..the pomegranate is such a wonderful addition!!
and thanks for the tip with the butter….that is pure genius!!
cheers
Dennis
Way to end it with a bang!!!
Danica, do you know how much I LOVE, LOVE, LOVE crisps? It’s the perfect summer dessert! And thank you so much for posting the frozen yogurt recipe — I need to make that more often
I forget how easy it is! BTW, love how you added nutrition labels – SO helpful!
oh my word that looks amazing! i never bake desserts because I eat them too fast, but this one could totally be worth it
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