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: 6 servings
Ingredients
For topping:
- 1/2 cup old fashioned oats 45 grams
- 1/4 cup dark brown sugar 45 grams
- 1/4 cup all-purpose flour 30 grams
- 1/4 cup chopped almonds 75 grams
- 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 roughly chopped fresh cranberries 150 grams
- 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 F 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.
Video
Notes
-
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.
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 216mg | Fiber: 5g | Sugar: 26g