Vanilla Bean Persimmon Crisp
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!
Servings: 8 x8 pan
Ingredients
For topping:
- 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
For fruit:
- 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
Instructions
- Preheat oven to 425 degrees and spray an 8x8 baking dish with non-stick spray, set aside.
For topping:
- 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.
For fruit:
- 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.
- Note: 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.