Apple, Persimmon, Cranberry Crisp

Apple, Persimmon, Cranberry Crisp

I made this crisp for Dave & Phil's Friendsgiving dinner. Rain was falling in Los Angeles so it was definitely fall. Combining my favorite fall flavors with a oatmeal topping was just the ticket.

Fuyu persimmon (make sure it is a FUYU and not a Hachiya persimmon - Fuyu can be eaten firm, but the Hachiya has to be soft and gooey - you can't sub them in this recipe), apples, and fresh cranberries are perfect fall flavors. I was inspired by Dorie Greenspan's Cran-Apple Crisp recipe. I omitted the coconut and added the kaki (persimmon in Japanese).

Warm fruit is one of my favorite foods in the world. I hope you try this crisp on a cold day this winter.

Apple, Persimmon, Cranberry Crisp
Fruit filling:
2 Gala Apples
1 Fuji Apple
2 Fuyu Persimmon (Must be fuyu - cannot use the hachiya variety of persimmon)
1/2 - 1 cup fresh cranberries, cut in half
2/3 cup sugar
1 Tablespoon all-purpose flour

Topping:
3/4 cup flour
1/2 cup light brown sugar, packed
1 cup old fashioned oatmeal
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 stick (8 T/4 oz) cold butter

1. Lightly butter 8-9 ramekins. Preheat oven to 375 degrees. 

2. Make the topping by hand or in a food processor until large clumps form.

3. Peel and chop fruit to bite size pieces. In a large bowl, mix the fruit with sugar and flour. 

4. Fill ramekins with fruit (almost to the top).
5. Squeeze the topping with your fingers as you place it on top of the fruit, making little clumps.
6. Bake for 40-45 minutes, until the top is golden and the fruit juices are bubbling around the edges.
7. Remove from oven and let sit at least 10 minutes before serving.
9. Serve alone, with ice cream, or whipped cream.