The Pioneer Woman Tasty Kitchen
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Cranberry Persimmon Crisp

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Level: Easy

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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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