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+ servings

Persimmon Cranberry Crisp


  • Filling
  • 5 persimmons, cut into 1" squares
  • 2 cup cranberries, quartered
  • 1 Tbsp arrowroot powder (or cornstarch)
  • Topping
  • 1 ¼ cup almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 Tbsp coconut oil (or butter), at room temp
  • 2 ½ Tbsp honey
  • 1 cup walnuts (or pecans), chopped


  • Preheat oven to 350° F


  • Combine the fruit and arrowroot powder in a bowl; toss to combine
  • Bake, covered for 30 minutes, or until the fruit releases some of it's liquid, and the mix has thickened slightly


  • Combine all of the topping ingredients in a food processor and pulse a couple 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

Finish and Serve

  • Sprinkle the topping over the fruit and bake, covered, for an additional 25-35 minutes until the top is golden brown and the juices are bubbly.
  • Remove the foil and bake uncovered an additional 5 - 10 minutes
  • Let the crisp cool 20 minutes or so. Serve warm with Greek yogurt as a topping.