About the Recipe
Persimmon Crisp is a cozy dessert featuring tender, sweet persimmons topped with a golden oat crumble. Perfectly spiced and baked to perfection, it’s a delightful treat for fall and winter, best enjoyed warm with ice cream or whipped cream.
Ingredients
Ingredients:
For the Filling:
4-5 ripe persimmons (peeled and sliced, about 4 cups)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch (or arrowroot powder)
1/2 teaspoon ground cinnamon
For the Crumble Topping:
1/2 cup rolled oats
1/2 cup all-purpose flour (or gluten-free flour)
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 cup vegan butter or regular unsalted butter (cold and cubed)
A pinch of salt
Preparation
Process:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Filling:
In a mixing bowl, combine the sliced persimmons, sugar, lemon juice, vanilla extract, cornstarch, and cinnamon.
Toss until the persimmons are evenly coated.
Transfer the mixture to a greased 9-inch baking dish.
Make the Crumble Topping:
In another bowl, mix the oats, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt.
Add the cubed butter and use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs.
Assemble the Crisp:
Evenly sprinkle the crumble topping over the persimmon filling.
Bake:
Place the dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
Cool and Serve:
Allow the crisp to cool for 5-10 minutes before serving.
Serve warm, optionally with vanilla ice cream or whipped cream.