Persimmon Apple Crisp

This unique crisp is a delicious and beautiful way to celebrate a fall fruit which doesn’t get enough attention: persimmons.  With their bright orange color, sweet flavor, and soft flesh, this fruit works so well when combined with apples in this dish.  It bakes beautifully and lends an exotic and different twist to classic apple crisp. 

The crisp can be served as a sweet side dish with the main course (as we do), or as dessert with a scoop of ice cream (dairy or parve, depending on your meal) on top.  Truth be told, another good option is to enjoy it right out of the oven (as we do too!) 🙂  Any which way you choose to serve it, it’ll be enjoyed by all! 

Persimmon Apple Crisp

Pre-heat the oven to 375*.  In a large bowl, combine:

5 Fuji apples, peeled and sliced

6-8 ripe Fuyu persimmons, peeled and sliced

1 1/2 tsp. pure vanilla extract

1 Tbsp. lemon juice

1/4 c. flour (I use white whole wheat flour)

1/4 c. honey

Toss all to combine.  Transfer the fruit mixture to a baking dish, large enough to hold the fruit, with enough room for the crumble topping.  Use a spatula to scrape all the juices out of the bowl into the baking dish as well.

A foil pan is not recommended, as the fruit bakes better and more uniformly in a real baking dish.  I use a glass/pyrex type dish.  You can always use oven-to-table stoneware.   

Prepare the crumble topping.  In a clean bowl, combine:

1 1/2 c. white whole wheat flour

1 1/2 c. oats

1 tsp. cinnamon

2/3 c. brown sugar

2/3 c. canola oil

1/4 c. ground walnuts (or ground almonds)

Using your gloved hands or a wooden spoon, mix the ingredients well, till the crumble forms.  Spread the crumble topping over the fruit.  Spray the top with non-stick cooking spray, such as Pam.

Bake, uncovered, on 375* for about 45-50 minutes.  If the top is browning too quickly (and your oven is very hot), reduce the heat to 350* till done.

Serve warm and enjoy!

Happy cooking and b’tay’avon,


Don’t forget these other delicious fruit crisps:

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