Spiced Persimmon Crisp with Candied Ginger

Sweet persimmons paired with crunchy crisp topping create an easy dessert to bring to a holiday dinner or to share with guests. The crisp makes a great light dessert served with vanilla ice cream or can make a delicious breakfast served with yogurt for some extra protein. The candied ginger in the topping adds additional depth and zing. It can easily be made gluten-free by substituting gluten-free flour and is vegan-friendly if dairy-free butter is used. If your persimmons are not very ripe, the fruit may not soften completely while cooking, however when trialing the recipe we found we actually enjoyed this texture change. 

Crisp Topping 

½ c flour (GF if desired)

½ tsp salt 

½ tsp ground cardamom 

⅓ c brown sugar or coconut 

6 tbsp cold unsalted butter (DF is desired) 

½ c oats

½ c slivered almonds

¼ c chopped candied ginger

Filling 

1.5-2 lbs fuyu persimmons, diced 

1 tbsp flour 

1 tbsp sugar 

½ tsp cinnamon 

¼ tsp salt

1 lemon juiced (about 2-3 tbsps lemon juice)

Instructions

Preheat the oven to 375 °F

In a medium bowl, mix together flour, salt, cardamom, and sugar. Crumble in the cubed cold butter with your hands until there are no more dry spots of flour left. 

Add the oats, slivered almonds, and candied ginger into the topping and mix with your hands until fully incorporated. Chill the topping in the fridge while you prepare the filling. 

Dice the persimmons and place in a large bowl. Mix in the flour, sugar, cinnamon, salt and lemon juice. 

Transfer the filling to your baking dish, either an 8-inch pie plate or 8x8 baking dish. I like to place the dish on a baking pan in the oven to catch any drips.

Bake for 45-50 minutes or until the top is browned. If you are using riper persimmons the fruit will be bubbly as well.

Serve with vanilla ice cream for dessert or yogurt for a warm breakfast!