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    Home / dessert

    Persimmon Cranberry Crisp

    Published Dec 4, 2012

    Jump to Recipe Print Recipe

    ice cream on crisp

    I thought I knew persimmons: heart-shaped hachiyas need to ripen until gooey, whereas squat fuyus can be eaten like crisp apples.

    persimmons

    Not always so.

    sliced persimmons

    When a friend brought me a bag bulging with oblong persimmons from his grandmother's tree last week, I asserted, "Those are hachiyas."

    "No they're not, they're fuyus."

    "I know my persimmons," I replied, "and these are indubitably hachiyas, the squishy kind."

    "No they're not," he insisted. "They all came from the same tree, and they're the crunchy kind: fuyus."

    cranberries and persimmons in a bowl

    To prove his point, he handed me a slice of one. I braced myself for the astringent flesh to make my mouth feel as though I'd just licked a sheep.

    fruit in a bowl

    But he was right; it was a dyed-in-the-wool fuyu, crisp and sweet.

    "Crap," I said, peering into the bag. "What am I gonna do with all these persimmons?"

    butter in a bowl

    (Disclaimer: most of the normal-looking fuyus in these photos came from our co-op, pre-persimmon inheritance, but you can see the freakish, heart-shaped fuyus in the photos of the cut up persimmons. Oh, and I took most of these pictures the day after I had baked the crisp, for lighting reasons, so the crisp will be gooier the day it's baked.)

    crisp before cooking

    So, I gave away a dozen. Several got diced atop Cook's Illustrated's awesome steel cut oatmeal, flavored with cinnamon, cream and maple syrup, and eaten for breakfasts. A few got sliced, plated, and drizzled with olive oil, sea salt, black pepper and goat cheese for a savory-sweet snack.

    persimmon and cranberry crisp

    And five went into this luscious crisp.

    crisp in a bowl

    I love munching a good fuyu persimmon, but the low-acid fruit can be too sweet and one-dimensional for baking with. Thanks to FoodBlogSearch, I was inspired by Dinners and Dreams to pair the sweet fruits with astringent cranberries for depth of flavor, and I added further zip with minced, candied ginger, and lemon zest and juice.

    top down shot of fruit crisp in bowls

    My favorite tender, crispy topping covered the fruity base, and I took a cue from the Three Babes and sprinkled a bit of flaky salt and coarse sugar over the top. The result is an absolutely delectable dessert that one friend described, with much eye closing and mmmm-ing, as "like apple pie a là mode, only better," and "a warm hug for my tongue."

    The crisp also resulted in a drastic reduction of persimmons. (Which are definitely fuyus)

    pie dish with persimmon cranberry crisp

    More Persimmon Recipes:

    • Two-Persimmon Tea Cake
    • Persimmon Galettes
    • Persimmon Pudding
    • Two-Persimmon Layer Cake

    More Cranberry Recipes:

    • Cranberry Apple Crumble Pie
    • Cranberry Pear Upside-Down Gingerbread
    • Kale and Quinoa Salad with Dried Cranberries
    • Chestnut Cranberry Blondies {gluten-free}
    • Cranberry-Pear Upside-Down Gingerbread

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this persimmon cranberry crisp recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    cranberry persimmon crisp
    5 from 2 votes

    Persimmon Cranberry Crisp

    Print Recipe Pin Recipe
    This easy dessert is packed full of fresh fruit.
    Alanna Taylor-Tobin
    Prep Time: 7 minutes
    Cook Time: 50 minutes
    Total: 57 minutes
    Servings: 8 servings.

    Ingredients

    Filling:

    • 5 large fuyu persimmons, tops (and seeds if there are any) removed, sliced (about 1 3/4 pounds) (5 cups)
    • 1 cup whole, fresh cranberries, coarsely chopped (3 ounces)
    • 3-6 tablespoons organic cane sugar (see headnote)
    • finely grated zest and juice of 1 small (or half a large) organic lemon
    • 2 tablespoons minced candied ginger
    • pinch salt
    • 2 teaspoons cornstarch

    Topping:

    • 3/4 cup all-purpose flour (3 1/3 ounces)
    • 1/2 cup quick-cooking oats (2 ounces)
    • 1/2 cup light or dark brown sugar (3 3/4 ounces)
    • 1/2 teaspoon kosher or fine sea salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon cinnamon
    • 1 stick unsalted butter, cut into 1/4" cubes and softened slightly (4 ounces)
    • flaky salt and coarse sugar, for sprinkling

    Instructions

    Prepare stuff:

    • Position a rack in the center of the oven and preheat to 375º. Have ready a solid 10" tart pan or 9 or 10" pie pan poised atop a rimmed baking sheet (to catch any wayward juices as the crisp bakes).

    Make the filling:

    • In a large bowl, toss together the sliced persimmons, cranberries, sugar, lemon zest and juice, ginger and salt. Sprinkle the cornstarch over and fold until well-combined. Set aside.

    Make the topping:

    • In a medium bowl, stir together the flour, oats, brown sugar, salt, ginger and cinnamon. Work the butter in with your fingertips or a pastry blender until the butter is blended in and the mixture begins to clump together.
    • Scrape the fruit and juices into the tart or pie pan and spread evenly. Sprinkle the topping lightly over the top, squeezing it into almond-sized clumps. Don't pack it down. Sprinkle a few pinches of flaky salt, and a teaspoon of coarse sugar, over the top of the crumble.
    • Bake the crisp until the top is evenly golden and the fruit juices are bubbling thickly, 50-60 minutes. Let cool slightly, then serve warm, preferably with ice cream of some sort.

    Notes

    Filling inspired by Dinners and Dreams; topping adapted from The Farm via Leite's Culinaria.
    I made this crisp with 6 tablespoons of sugar and found it perfectly sweetened for dessert, with a scoop of vanilla ice cream, but too sweet for breakfast (er, also with ice cream). If you like your crisp more on the tart side, drop the sugar in the filling down to 3 or 4 tablespoons.
    Be sure to use fuyu persimmons here, but check out Dinners and Dreams' recipe (which is also gluten-free and sweetened with honey) if what you have are hachiyas.
    Feel free to use frozen cranberries in lieu of fresh; there's probably no need to defrost them first.
    Quick oats are the key to a light and lovely topping, but old fashioned oats should make a fine, though chewier, substitute.
    Serve this crisp with scoops of Vanilla, Honey Yogurt, or Fresh Ginger Ice Cream. The crisp is crispest within a day of being baked, but leftovers keep well in the fridge, and reheat well in an oven or toaster oven, for a few days.
    All ounce measurements are by weight.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 245kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 163mgPotassium: 69mgFiber: 2gSugar: 21gVitamin A: 425IUVitamin C: 9.2mgCalcium: 32mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Persimmon Cranberry Crisp

    Filling inspired by Dinners and Dreams; topping adapted from The Farm via Leite's Culinaria

    I made this crisp with 6 tablespoons of sugar and found it perfectly sweetened for dessert, with a scoop of vanilla ice cream, but too sweet for breakfast (er, also with ice cream). If you like your crisp more on the tart side, drop the sugar in the filling down to 3 or 4 tablespoons. Be sure to use fuyu persimmons here, but check out Dinners and Dreams' recipe (which is also gluten-free and sweetened with honey) if what you have are hachiyas. Feel free to use frozen cranberries in lieu of fresh; there's probably no need to defrost them first. Quick oats are the key to a light and lovely topping, but old fashioned oats should make a fine, though chewier, substitute.

    Serve this crisp with scoops of Vanilla, Honey Yogurt, or Fresh Ginger Ice Cream. The crisp is crispest within a day of being baked, but leftovers keep well in the fridge, and reheat well in an oven or toaster oven, for a few days. All ounce measurements are by weight.

    Makes 8 servings

    Filling:
    5 large fuyu persimmons (about 1 3/4 pounds), tops (and seeds if there are any) removed, sliced (5 cups)
    1 cup (3 ounces) whole, fresh cranberries, coarsely chopped
    3-6 tablespoons organic cane sugar (see headnote)
    finely grated zest and juice of 1 small (or half a large) organic lemon
    2 tablespoons minced candied ginger
    pinch salt
    2 teaspoons cornstarch

    Topping:
    3/4 cup (3 1/3 ounces) all-purpose flour
    1/2 cup (2 ounces) quick-cooking oats
    1/2 cup (3 3/4 ounces) light or dark brown sugar
    1/2 teaspoon kosher or fine sea salt
    1/2 teaspoon ground ginger
    1/2 teaspoon cinnamon
    1 stick (4 ounces) unsalted butter, cut into 1/4" cubes and softened slightly
    flaky salt and coarse sugar, for sprinkling

    Prepare stuff:
    Position a rack in the center of the oven and preheat to 375º. Have ready a solid 10" tart pan or 9 or 10" pie pan poised atop a rimmed baking sheet (to catch any wayward juices as the crisp bakes).

    Make the filling:
    In a large bowl, toss together the sliced persimmons, cranberries, sugar, lemon zest and juice, ginger and salt. Sprinkle the cornstarch over and fold until well-combined. Set aside.

    Make the topping:
    In a medium bowl, stir together the flour, oats, brown sugar, salt, ginger and cinnamon. Work the butter in with your fingertips or a pastry blender until the butter is blended in and the mixture begins to clump together.

    Scrape the fruit and juices into the tart or pie pan and spread evenly. Sprinkle the topping lightly over the top, squeezing it into almond-sized clumps. Don't pack it down. Sprinkle a few pinches of flaky salt, and a teaspoon of coarse sugar, over the top of the crumble.

    Bake the crisp until the top is evenly golden and the fruit juices are bubbling thickly, 50-60 minutes. Let cool slightly, then serve warm, preferably with ice cream of some sort.

    persimmon cranberry crisp in a bowl

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    Reader Interactions

    Comments

    1. ValHalla says

      December 04, 2012 at 5:53 pm

      Darn you Californians and your fruit heaven! I am having a serious persimmon craving--but we usually only see hachiyas anyway. I thought they would be perfect in a kale salad, thinking they were ripe enough, a mistake you don't make twice.

      Reply
      • Alanna says

        December 04, 2012 at 5:57 pm

        Indeed not! Check out the recipe I adapted this from, which uses hachiyas. :)

        Reply
    2. Senka I says

      December 05, 2012 at 9:25 am

      Hi,

      We've recently launched the site RecipesUS.com, where users can search through hundreds of thousands of recipes from American food sites and blogs. We noticed that you have a lot of delicious recipes on your blog and we would like to suggest you have a look at our site: http://www.recipesus.com/.

      If you want to add your food blog to the list and have your recipes indexed on RecipesUS.com, all you have to do is follow these instructions: http://www.recipesus.com/add-your-food-blog.

      Hopefully your food blog will be up there in the top!

      Kind regards,
      Senka
      [email protected]

      Reply
    3. Amanda says

      December 22, 2020 at 11:20 am

      I made this two days in a row because my co-workers and clients liked it so much. Literally, the best reviews I've gotten from any new recipe I've tried. They loved it!

      Reply
      • Alanna says

        December 24, 2020 at 9:49 pm

        What lucky coworkers and clients. I'm so glad it was a hit! Thanks a bunch for the sweet review. Happy holidays!

        Reply

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