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Cranberry Persimmon Crisp
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Description
Gorgeous fall colored fruits topped with a crispy, crunchy topping.
Ingredients
- FOR THE FRUIT LAYER:
- 1 pound Ripe Fuyu Persimmons (about 3), Peeled And Sliced
- 2 cups Fresh Cranberries
- 1 teaspoon Orange Zest
- 1 Tablespoon Red Wine (any Kind Is Fine)
- 2 Tablespoons Sugar
- ½ teaspoons Cornstarch
- 1 pinch Ground Star Anise Or Ground Anise Seed (optional)
- FOR THE CRISP TOPPING:
- ¾ cups Flour
- ¼ cups Plus 2 Tablespoons Sugar
- ¼ cups Plus 2 Tablespoons Light Brown Sugar, Packed
- ½ cups Oatmeal
- ¼ teaspoons Salt
- ¼ teaspoons Ground Cinnamon
- 1 stick Unsalted Butter, Cold And Cubed
Preparation
Preheat oven to 350 degrees F.
TO MAKE THE FRUIT LAYER:
Mix together all of the listed ‘fruit layer’ ingredients in a baking dish (I used a medium sized oval baking dish).
TO MAKE THE CRISP TOPPING: In a large bowl, combine all of the ‘crisp’ ingredients using a fork, pastry cutter or your hands until it resembles coarse crumbs. Sprinkle topping onto fruit layer.
Bake for 35-45 minutes, or until the fruit layer is bubbly and the crisp topping is browned.
Serve with vanilla ice cream. Enjoy!
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