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