This vanilla bean persimmon crisp is the perfect holiday dessert. It’s made with thinly sliced seasonal persimmons, chopped fresh cranberries, vanilla bean paste and topped with a homemade vanilla oat and almond mixture. You’ll love this simple winter dessert!
This post is sponsored by Nielsen-Massey. All opinions and thoughts are 100% my own.
After I made this vanilla bean persimmon crisp it dawned on me that I have a real love for all things crisp-related.
I make them all year long and cannot be trusted when they are in the house.
I’m not even exaggerating. I made this crisp. Gave one small bowl to a friend and then ate the rest.
all. by. myself.
It’s embarrassing but also a testament to how incredibly delicious this recipe tastes.
And, if you’re new to the world of persimmons, a crisp is a great way to start.
Oh, and I threw in some fresh cranberries because I bought 4 bags and now my house is overrun by fresh berries.
Plus, super seasonal.
And I know you notice all those little black flecks of vanilla bean, right?
That’s because I have teamed up again with Nielsen-Massey to showcase their Madagascar Bourbon Pure Vanilla Bean Paste.
Which, as you all know, is my most favorite product.
I use it in almost all my baked goods and I love the way it makes this vanilla bean persimmon crisp sparkle with little vanilla bean flecks.
I also put a little bit of the vanilla bean paste into the topping because there is no such thing as too much vanilla.
Am I right?
if you’re new to the world of Nielsen-Massey you love that it’s family-owned and all their products are all-natural, GMO-free, certified gluten-free, certified Kosher, and allergen-free.
Oh, and the vanilla beans are picked by hand. BY HAND!
How great is that?
That means you can use their products to bake up all the things for the holidays!
I have a family member (ok, technically she is my best friend BUT best friends count as family!) who is gluten-free and it can be stressful trying to make sure baking ingredients are GF and safe for her to eat.
I love knowing that all the Nielsen-Massey products sitting in my pantry and 100% safe.
Which is great for me because the holidays are all about baking!
When I was in middle school, the first week in December my stepmom would take a day off work, call me in sick to school and we would bake together. all. day. long.
I looked forward to this day every single year and even though it was beyond exhausting it was so much fun.
We would listen to country music, watch General Hospital at lunch and make just short of 1 million cookies and 400 pounds of candy.
Ok, maybe not a million but we legit made hundreds of batches of goodies.
We made everything from cookies to fudge, to Buckeyes, to hard candy.
So much goodness.
Now I have a craving for fudge. Is midnight too late to make fudge?
Back to this vanilla bean persimmon crisp.
If you’re new to the world of persimmons don’t worry. They’re not scary.
You might notice 2 different shapes of persimmons at the store but you’re looking for the little flat one that almost looks like a mini-pumpkin.
These beauties are otherwise known as Fuyu persimmons.
The longer they ripen the sweeter they will taste.
To me, their taste is almost honey-like with a slight hint of cinnamon.
I like Fuyu persimmons because they can be eaten while still slightly crisp. Unlike the Hachiya persimmon (these are acorn-shaped) which must be eaten very, very, very, very ripe.
If you eat it too soon you’ll be rewarded with a big mouthful of tannins. Not good.
I kept the vanilla bean persimmon crisp ingredients simple because I really wanted the fruit and the vanilla bean paste to be the star of the show.
The topping is just a mix of old-fashioned oats, almonds, and a little more vanilla bean paste.
Now, get into the kitchen and start baking for the holiday season. It’s gonna sneak up on you before you know it!
Love this vanilla bean persimmon crisp?
Why not try a few of my other delicious crisp recipes?!
- Love brown butter? Try my Brown Butter Vanilla Bean Apple Crisp.
- Craving sweet summer friend? Try my Blueberry Peach Cast Iron Crisp.
- Lots of plums sitting around? Try my Cardamom Vanilla Plum Crisp.
- Who doens’t love peach season? Try my Ginger Peach Crisp.
- 1/2 cup (45g) old fashioned oats
- 1/4 cup (45g) dark brown sugar
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (75g) chopped almonds
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 4 Fuyu persimmons, quartered and thinly sliced
- 1 cup (150g) roughly chopped fresh cranberries
- 1/2 orange, zested
- 6 tablespoons dark brown sugar
- 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
- Preheat oven to 425 degrees F and spray an 8x8 baking dish with non-stick spray, set aside.
- In a medium-sized bowl add oats, brown sugar, flour, almonds, baking soda, and kosher salt. Stir to combine.
- Add in the butter and the vanilla bean paste.
- Using a fork, cut the butter into the dry mixture until crumbly and the butter is evenly distributed. Set aside.
- Mix all together and add to the prepared baking dish.
- Top with oat topping and bake for about 30 minutes or until the topped is browned and the fruit is tender.
- Serve warm or room temperature.
My persimmons were not super ripe so they softened while baking but didn't break down while baking. This is how I like my crisp but if you want softer fruit you can bake the crisp longer (45 minutes) and cover the top with foil if it browns too much.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 216mgCarbohydrates: 41gFiber: 5gSugar: 26gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.