My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 50-60 minutes |
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
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Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup light or dark brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 stick unsalted butter in 1/4 inch cubes
- 5 large fuyu persimmons tops removed and seeded, sliced
- 1 cup whole, fresh cranberries closely chopped
- 3-6 tablespoons cane sugar
- 1 small lemon (juice of & zest)
- 2 teaspoons cornstarch
- pinch salt
Servings: people
Units:
Instructions
- Position a rack in the center of the oven and preheat to 375º. Have ready a solid 10″ tart pan or single serving ramekins poised atop a rimmed baking sheet (to catch any wayward juices as the crisp bakes).
- In a large bowl, toss together the sliced persimmons, cranberries, sugar, lemon zest and juice, ginger and salt. Sprinkle the cornstarch over and fold until well-combined. Set aside.
- To make the topping, in a medium bowl, stir together the flour, oats, brown sugar, salt, ginger and cinnamon. Work the butter in with your fingertips or a pastry blender until the butter is blended in and the mixture begins to clump together.
- Scrape the fruit and juices into the tart or ramekins and spread evenly. Sprinkle the topping lightly over the top, squeezing it into almond-sized clumps. Don’t pack it down. Sprinkle a few pinches of flaky salt, and a teaspoon of coarse sugar, over the top of the crumble.
- Bake the crisp until the top is evenly golden and the fruit juices are bubbling thickly, 50-60 minutes. Let cool slightly, then serve warm, preferably with ice cream of some sort.
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