Featured recipe from Marilu's table * Apple and pomegranate crisp

Are you ready to tackle a pomegranate? Chef Ryan has a great method for getting the pips (fruity seeds) out of the shell without making too big a mess.

Look for firm, red fruit, that's not bruised or soft. Cut pomegranate in half along the equator (like a grapefruit) then hold it cut side down in the palm of your nondominant hand over a bowl. Smack it with a heavy spoon until most of the pips are out. The smacks should be firm; if you were hitting yourself on the thigh with the smacks it would smart but not bruise/welt.

That will get a good 80% of the pipping done, the rest is by hand. The fruit will still spatter a bit, so you might want to do this with the bowl in the sink, to help contain the spatters. There may be a few pieces of white membrane among the pips, but you can just pick those out.

This recipe is adapted from The Dana Farber Report.

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Apple and Pomegranate Crisp

Yellow * Serves 12

4 medium apples, peeled cored and sliced

1/2 pomegranate, skin and light colored membrane removed

1 cup Sucanat®

1 Tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup Earth Balance margarine

Preheat the oven to 375F. Grease a 9 x 13 baking dish.

In a large bowl, toss together the apples, pomegranate seeds, 1/2 cup Sucanat®, cinnamon, and nutmeg. Spread evenly into the prepared pan.

In the same bowl stir together the oats, flour, and remaining Sucanat®. Rub in the margarine between your fingers until the mixture resemble coarse crumbs. Sprinkle over the fruit.

Bake for 45 minutes or until the apples are soft and the topping browns. Serve warm or at room temperature.