Apple and Persimmon Crisp

 

Developed December 30, 2010. These luscious fruits with their vivid color and jammy sweet flesh have a short season, in Autumn in Northern Hemisphere.

Filling

1 ripe Japanese persimmon (also called, Sharon fruit or fuyu), trimmed and thinly sliced
2 medium eating apples (Pink Lady, Braeburn, or similar), peeled, cored, thinly sliced
1 T all-purpose flour
1 T vegetable oil
3 T brown sugar
pinch of salt
pinch of freshly-ground pepper
1 to 2 T lemon juice, depending on sweetness of fruit
1/4 t ground cinnamon
1/8 t ground nutmeg
1/8 t ground clove

Topping

1/3 c all-purpose flour
1/4 c brown sugar
1/3 c rolled oats
3 T cold butter, cut into small dice
1/4 t ground cinnamon

Preheat oven to 350 ºF.  Mix the filling ingredients thoroughly, let stand 15 minutes, and spread in a six-inch glass baking dish. As shown in the photo above, the recipe when doubled will fill a nine-inch pie pan. Mix the dry ingredients for the topping. With your fingers or a pastry cutter, work in the butter until no lumps of butter are visible. Cover the fruit with topping and firm into place. Place on baking sheet to catch any spill over, and bake 35 to 40 minutes, until topping is browned and the fruit is bubbling. Let cool uncovered until just warm. Pair each serving with ice cream for an extra treat.