Old man winter is likely a constant by your side these days! Sadly, selections for fruit and vegetables are not as abundant as they are in spring and summer. However, despite it’s cold and heartless demeanour, winter has some very unique and tasty fruits to bear…
Have you ever had a persimmon? Don’t let their tomato-like appearance and texture turn you away, they’re a lovely sweet seasonal fruit. And for today’s recipe, I’ve turned ripe Hachiya persimmons and tart cranberries into this simple fruit crisp. The crisp topping is made from a base of spelt flour and rolled oats – it’s high in fiber and has a lovely nutty flavour to it. Persimmons and cranberries and definitely the ‘it’ fruits this season, and they pair beautifully with a hint of orange and cinnamon in this comforting dessert.
If your persimmons aren’t quite ripe, or you’re unsure, opt to peel them for this recipe (just my two cents). They have a skin very similar to apples, and therefore, whether you choose to peel the skin or not is entirely up to you. But first and foremost, use ripe persimmons, especially if your using the hachiya variety. So… how do you know when persimmons are ripe, you may ask? They will be quite soft to the touch and turn a dark orange-red colour. They’ll also be quite sweet.
This totally vegan friendly cranberry persimmon crisp will definitely tick that coziness box this winter and I hope you give it a go. Stay warm out there!
Persimmon and cranberries are the fruits of the season and pair beautifully with a hint of orange and cinnamon in the simple to make fruit crisp. Serve warm with dairy free vanilla ice cream.
For the filling
- 250 grams of frozen cranberries (approx. 2 cups)
- 400 grams of ripe persimmons, cut into 1/2″ pieces (approx. 3 medium persimmons)
- 3 tablespoons organic cane sugar, or organic honey
- Juice of 1 orange
For the crisp topping
- 3/4 cup sprouted spelt flour (or whole wheat flour)
- 3/4 cup rolled oats
- 1/4 cup almond flour
- 1 1/2 teaspoon cinnamon
- pinch of sea salt
- 4 tablespoons organic cane sugar or coconut sugar
- 1/2 cup coconut oil, softened
Preheat over to 350’F. In a large bowl combine the chopped persimmons, frozen cranberries, orange juice, and cane sugar. Stir to combine and set aside.
In a medium bowl, combine the flour, almond flour, oats, cinnamon, cane sugar and salt. Using a pastry blender (or your hands) work and squeeze the softened coconut oil into the flour and oat mixture until you have a texture resembling moist sand with larger pea-sized crumbs.
Pour the fruit mixture into a 10″ x 6.5″x 2.5″ square baking dish (or a 9″x2″ round baking dish) and spoon the crisp over top, evenly distributing it over the fruit. Bake in the preheated oven for 40-45 minutes, or until the top is slightly golden and the juices bubble up. Allow to cool before serving.
the topping will lose it’s crisp texture overtime, and is best consumed shortly after baking. Leftovers can be stored covered in the fridge for up to 4 days.
Keywords: fruit crisp, persimmon, cranberry