finely grated zest and juice of 1 small (or half a large) organic lemon
2tablespoonsminced candied ginger
pinchsalt
2teaspoonscornstarch
Topping:
3/4cupall-purpose flour(3 1/3 ounces)
1/2cupquick-cooking oats(2 ounces)
1/2cuplight or dark brown sugar(3 3/4 ounces)
1/2teaspoonkosher or fine sea salt
1/2teaspoonground ginger
1/2teaspooncinnamon
1stickunsalted 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 375ยบ. 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.