Friday, December 31, 2010

Apple and Persimmon Crisp

 Japanese Persimmon (Wikipedia)

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

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
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. In a 1-qt Pyrex baking dish (6 inch diameter) mix the filling ingredients thoroughly and let stand for 15 minutes. 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. Bake 35 to 40 minutes, until topping is crisp and brown and the fruit is bubbling. Let cool uncovered until just warm. Excellent paired with ice cream.

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