So this girl walks into the kitchen and finds her dog eating a puffy taco.
Sounds like the start of a joke, right?
I mean, I’m sure you’re expecting the follow-up to involve three rabbis in a rowboat, or someone somewhere crossing the road for some reason other than just to get to the other side…
Sadly, in this girl’s case, the story of the dog and the puffy taco is nothing other than cold hard reality.
Do you ever see something in front of your very eyes and it just hits you?
Well, that was me, watching sweet Lil’ 9 lb. B. dominate the sad leftovers of last night’s vegan puffy taco feast.
I don’t know how he got his hands on that puffy taco. And I don’t know exactly why my reaction was to burst out laughing like a hyena instead of trying to tear it from his grasp and scolding him vigorously.
No. Instead I laughed, I offered to pass him the salsa, I went to my inner Zen place, and I acknowledged that I may need to slow down a little. Calm down a little. Secure the trash more tightly a small.
And then I went and made some killer Pomegranate Crumble Bars with the fresh fruit of the season.
As you can see, this recipe originated as a cranberry joint. But I have searched the desert high and low for a cranberry blog, and the closest I’ve been able to come are those zany Ocean Spray commercials, so I modified things just a little to include fresh pomegranate arils and pomegranate jelly.
These bars involve one bowl and one pan.
These bars come together in just about 10 minutes.
These bars received rave reviews and come highly recommended – B. washed down his puffy taco with two of them! I hope you’ll give them a try. And I hope you have a Zen day.
P. S. OF COURSE, no dogs were actually harmed in the making of this post or these Pomegranate Crumble Bars.
Pomegranate Crumble Bars
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/4 c. light brown sugar, tightly packed
- 1 c. unsalted butter, melted
- 2 tbsp. heavy cream
- 2 c. old-fashioned rolled oats
- 14 oz. pomegranate jelly 1- 4.3 oz. container of pomegranate arils (I took the lazy route here and used packaged arils – you can easily harvest arils yourself from the fresh fruit; I would guesstimate that you would need no more than 2 whole pomegranates to produce enough to top these bars.)
- Preheat the oven to 350°.
- Line a 9″ x 13″ baking pan with parchment paper and set aside.
- Whisk the flour, baking soda, salt and brown sugar together in a large bowl. Stir in the melted butter and heavy cream, then stir in the oats (by the time I was ready to work in the oats, I will confess that I simply abandoned my spoon and used clean hands to work the dough).
- Press approximately half of the dough into the bottom of the prepared pan. Carefully spread your preserves out over the dough, making as even of a layer as possible. Top the preserves with an even sprinkling of the pomegranate arils, then finish with an even sprinkling of the remaining dough. Bake for approximately 40 minutes, or until the bars are just beginning to brown at the edges. Note that you may be tempted to bake these bars longer, as they may appear to not have set even though they are baked through. Resist the temptation! The bars will set as they cool.
- Remove baked bars and set aside to cool before unmolding. Once cool and set, cut and serve.
- I was lucky enough to have a jar of pomegranate jelly on hand, provided by a sweet friend who made it from scratch. You can easily substitute the jelly or even jam of your choosing -Blueberry? Strawberry? Go nuts! You’re the boss!- the key is that you really need at least 14 ounces of preserves to make these bars work