Persimmon Cranberry Crisp

December 8, 2013
Persimmons-Cranberry-Crisp-Featured-2

What a fun thing the world of eating is ..

Just when you think you've tried everything .. you haven't

Persimmon Cranberry Crisp - Naturally sweet persimmons and tart cranberries come together to create an incredibly perfumed filling in this nutty, almond-scented crisp

At a dinner party .. not long ago .. I was introduced to the persimmon

As everyone passed around the simple slices .. beautiful orange-colored disks of fruit .. we all said a variation of the common theme .. “What ARE these?  Never heard of them before”

The flesh was creamy.. unlike anything I’d eaten before .. with hints of mango .. peach .. and orange .. yet a flavor all its own.

Huh .. note to self

Persimmon Cranberry Crisp - Naturally sweet persimmons and tart cranberries come together to create an incredibly perfumed filling in this nutty, almond-scented crisp

So when Thanksgiving rolled around .. a meal shared with great friends & neighbors .. I couldn't help but smile at dessert .. a wonderful cobbler of cranberries .. and .. you guessed it .. permissions

Apparently this bright orange fruit is wildly popular in Japan .. which is understandable because it is delicious.  Unfortunately it is not as popular here .. though with each passing year .. that's starting to change

Persimmon Cranberry Crisp - Naturally sweet persimmons and tart cranberries come together to create an incredibly perfumed filling in this nutty, almond-scented crisp

Permissions come in two main varieties ..

Fuyu .. which are firm and sweet .. shaped like a squat pumpkin .. eaten while crunchy .. like an apple ..they really shine in fruit compotes and wintery salads

Hachiya .. more lantern-shaped than squat .. a rich red-orange color that practically glows .. they're abruptly tannic when unripe and must be squishy soft before eaten.

Persimmon Cranberry Crisp - Naturally sweet persimmons and tart cranberries come together to create an incredibly perfumed filling in this nutty, almond-scented crisp

So this cold weekend in December .. we tried our hand .. a knock-off of her wonderful Thanksgiving dessert ..

A cobbler that lets the fruit be the star of the show .. no added sugar .. the persimmons and cranberries cooked low & slow ..   bringing out flavors one can only get from roasting

Crunchy topping added toward the end .. a simple mix of almond flour .. nuts .. coconut oil .. and honey

Persimmon Cranberry Crisp - Naturally sweet persimmons and tart cranberries come together to create an incredibly perfumed filling in this nutty, almond-scented crisp

Topped with a bit of vanilla or honey flavored greek yogurt

The best of snacks for sitting in front of the fire-place that evening .. along with a glass of wine .. and some old episodes of Dexter

Enjoy!

xoxo

Persimmon Cranberry Crisp - Naturally sweet persimmons and tart cranberries come together to create an incredibly perfumed filling in this nutty, almond-scented crisp

Read more about persimmons .. here

ps:  I imagine any number of fruit combinations working well .. Strawberries & Rhubarb .. or maybe Peaches & Cherries?

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Persimmon Cranberry Crisp
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Filling
  • 5 med persimmons, cut into 1 inch squares
  • 2 cup cranberries, quartered
  • 1 Tbsp arrowroot powder
  • Topping
  • 1¼ c almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp coconut oil, at room temp
  • 2½ Tbsp honey
  • 1 c walnuts or pecans, chopped
Instructions
  1. Preheat oven to 350
  2. Make the filling .. combine the fruit & arrowroot powder in a bowl .. tossing to combine
  3. Bake .. covered .. for 30 minutes .. or until the fruit releases some of it's liquid & the mixture is slightly thickened
  4. Make the topping .. combine all of the ingredients in a food processor & pulse a coupe of times.
  5. If you like your topping a bit on the crumbly side .. you can stop at this point.
  6. If you would prefer a dough-like consistency .. pulse a few more times until a dough forms
  7. Sprinkle the topping over the fruit & bake, covered, for an additional 25-35 minutes until the top is golden brown & the juices are bubbly.
  8. Remove the life & bake uncovered an additional 5 - 10 minutes
  9. Let the crisp cool 20 minutes or so.
  10. Serve warm with greek yogurt as a topping.
Notes
Nutritional Data by %
% Protein: 7
% Carbs: 40
% Fat: 60
Nutrition Information
Serving size: 1/12 total recipe Calories: 232 Fat: 15.44 Carbohydrates: 23.65 Sugar: 10.63 Fiber: 5.58 Protein: 4.39
Filed Under: All Recipes, Crisps, Fruit, Sweets

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1 Comment

  • Reply Ana De- Jesus May 1, 2017 at 3:45 pm

    Oh persimmons are delicious I never realized what they were called. I remember having them with cheesecake when I was like 16 and it was mind blowingly good! x

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