Asian American•comfort
Persimmon Crisp
This easy persimmon crisp uses fuyu persimmons with a brown sugar oatmeal topping.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 fuyu persimmons, peeled and cut into 1 cm cubes (500g)
- 1/4 cup brown sugar (40g)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp Kosher salt
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 cup oats
- 1/2 cup flour (60g)
- 1/3 cup brown sugar (50g)
- 1/4 cup unsalted butter, melted (4 tbsp or 57g)
- 1/2 tsp cinnamon
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
For Filling
- 3
In a mixing bowl, toss cubed persimmons with brown sugar, cinnamon, nutmeg, salt, vanilla, lemon juice, and cornstarch.
- 4
Transfer to your 9 in. round baking dish. Set aside.
- 5
For Topping
- 6
In a separate bowl, mix oats, flour, brown sugar, melted butter, and cinnamon.
- 7
Crumble the topping on top of your persimmons in the baking dish, making sure it's evenly covered.
- 8
Bake for 30-40 minutes or until topping is brown and persimmons are easily pierced with a fork.
- 9
Crisp can be served warm with vanilla ice cream (optional). Leftovers can be kept in an airtight container in the fridge.