Persimmon Apple Crisp with Cinnamon Streusel
A simple winter fruit bake, featuring fresh fuyu persimmons and Granny Smith apples, topped with cinnamon oat streusel.
Servings 8 scoops
Calories 301kcal
Ingredients
Persimmon Apple Filling
- 2 Cups Apples cut into ¼-inch slices, a hard tart variety like Granny Smith
- 2 Cups Fuyu Persimmons cut into ¼-inch slices
- 4 Tbsp Butter
- 2 Tbsp Brown sugar
- 1 tsp Cinnamon
- ¼ tsp Ground Cloves
Cinnamon Streusel Crisp Topping
- 1 Cup All-purpose flour
- ⅔ Cup Oats
- ½ Cup Brown Sugar
- 1 Tbsp Cinnamon
- ½ tsp Salt
- 6 Tbsp Butter melted and cooled slightly, if using salted butter, omit the salt above
Instructions
- Preheat the oven to 350°F with a rack in the top half.
- In a well-seasoned 10-inch cast iron skillet, melt the butter over medium-high heat. Once melted, mix in the brown sugar and stir to combine.
- Add in the fruit, gently stirring to coat it in the butter and sugar mixture. Cover, and let cook 5 minutes, until the fruit has begun to soften.
- Uncover and lower the heat to medium-low. Mix in the cinnamon, and cloves. Then allow the fruit to cook another 5 minutes, stirring occasionally until tender.
- While the fruit is cooking, prepare the streusel: combine the flour, oats, brown sugar, cinnamon, and salt in a medium bowl. Whisk to combine.
- Add in the melted butter and stir to thoroughly coat the dry ingredients until you have crumbly pieces that hold together when gently pressed, and no large flour pockets. It can be easier to use your hands to mix this if utensils aren't doing the job.
- Crumble the streusel over the fruit in the cast iron pan. Use a spatula to gently flip over some sections, so fruit is on top in sporadic places, but don't fully mix the streusel into the fruit.
- Bake uncovered for 10 minutes, until the juices are bubbling and the streusel appears to have somewhat dried out. Let the crisp cool in the pan on a trivet for 5 minutes before serving.
Notes
- Make ahead tip: Cover tightly with plastic wrap and store at room temperature for up to 1 day or in the fridge for 3-4 days. Warm individual portions in the microwave to serve.
- Choosing fruit:
- Do not use hachiya persimmons in this dish. These are the larger ones that have an acorn-like shape. They are very astringent until fully ripe and soft. Fuyu persimmons are smaller and look a bit like a bright orange tomato.
- The best apples for this recipe are sturdy late-season varieties that hold their shape well. Granny Smiths are your best option, but EverCrisp will also work, and be slightly sweeter.