What a fun thing the world of eating is ..
Just when you think you've tried everything .. you haven't
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
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
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.
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
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
Read more about persimmons .. here
ps: I imagine any number of fruit combinations working well .. Strawberries & Rhubarb .. or maybe Peaches & Cherries?
Persimmon Cranberry Crisp
- 5 med persimmons cut into 1 inch squares
- 2 cup cranberries quartered
- 1 Tbsp arrowroot powder
- 1 1/4 c almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp coconut oil at room temp
- 2 1/2 Tbsp honey
- 1 c walnuts or pecans chopped
- Preheat oven to 350
- Make the filling .. combine the fruit & arrowroot powder in a bowl .. tossing to combine
- Bake .. covered .. for 30 minutes .. or until the fruit releases some of it's liquid & the mixture is slightly thickened
- Make the topping .. combine all of the ingredients in a food processor & pulse a coupe of times.
- If you like your topping a bit on the crumbly side .. you can stop at this point.
- If you would prefer a dough-like consistency .. pulse a few more times until a dough forms
- Sprinkle the topping over the fruit & bake, covered, for an additional 25-35 minutes until the top is golden brown & the juices are bubbly.
- Remove the life & bake uncovered an additional 5 - 10 minutes
- Let the crisp cool 20 minutes or so.
- Serve warm with greek yogurt as a topping.