Cranberry Persimmon Crisp with Vanilla Bean Topping
Try this Cranberry Persimmon Crisp with Vanilla Bean Topping recipe.
Try this Cranberry Persimmon Crisp with Vanilla Bean Topping recipe.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons lemon juice
- 1/2 cup oats
- 3 tablespoons coconut sugar
- 1/2 cup coconut sugar
- 1/4 cup brown rice flour
- 1 teaspoon lemon zest
- 1 tablespoon arrowroot powder
- 1/2 cup corn flour
- 6 persimmons, tops trimmed sliced into half moons
- 1 cup fresh halved cranberries
- 1- inch knob of ginger peeled and grated
- 3/4 cup oat flour (use certified gluten-free if necessary)
- 8 tablespoons cold vegan butter
- scrapings from the inside of 1 vanilla bean
- one 14.5-ounce can coconut milk (i like trader joe refrigerated overnight
- 1 tablespoon powdered xylitol (or powdered sugar)
- Carbohydrate 37.3531997225786 g
- Cholesterol 0 mg
- Fat 1.5655444444405 g
- Fiber 2.76835561041928 g
- Protein 3.99918833327702 g
- Saturated Fat 0.282716944443675 g
- Serving Size 1 1 to 8 serving (52g)
- Sodium 3.5076944440035 mg
- Sugar 34.5848441121593 g
- Trans Fat 0.204952611109829 g
- Calories 181 calories
Step-by-step
- Preheat the oven to 400 F.
- Lightly spray a 10-inch cake pan, pie pan, or cast-iron skillet with cooking spray.
- In a bowl, combine the filling ingredients and stir until combined.
- Pour into the prepared baking dish.
- In another bowl, whisk together the oat flour, corn flour, and brown rice flour.
- Cut in the butter until no piece is larger than your pinkie nail and the mixture has a texture of wet sand.
- Stir in the oats, sugar, salt, cinnamon, and vanilla bean, taking care not to mix too much. You want it to be clumpy but evenly distributed.
- Pour the topping out over the fruit and spread evenly.
- Place in the oven and bake for 30 minutes or until the topping is crisp and golden.
- Remove from the oven and let rest for about 5 to 10 minutes before serving.
- While the crisp is cooling, prepare the whipped cream.
- Remove the can from the refrigerator and use a can opener to open.
- Carefully spoon out all of the solid coconut cream into a large bowl, leaving the coconut water at the bottom of the can (if you're into coconut water, you can totally keep it and use it for something else).
- Add the powdered xylitol/sugar and vanilla extract to the bowl and use hand mixers (fitted with a whisk attachment, if possible), and mix on high speed until it has the texture of whipped cream.
- Transfer the bowl to the refrigerator until ready to serve.
- Serve each serving of crisp topped with a dollop of whipped cream.
- Both will keep, refrigerated, for 2 to 3 days. Enjoy!
A Cozy Autumn Treat: Cranberry Persimmon Crisp
As the leaves turn vibrant hues of red and gold, and a crispness settles in the air, I find myself drawn to the kitchen, craving warm, comforting desserts. This Cranberry Persimmon Crisp is my absolute favorite autumn recipe, a perfect blend of tart cranberries and sweet persimmons, all topped with a buttery, crunchy oat crumble. It’s a simple recipe, yet it delivers an explosion of flavors and textures that truly capture the essence of fall.
I love the versatility of this crisp. It's easily adaptable to whatever fruit is in season. Sometimes I swap the persimmons for apples or pears, depending on what’s at the farmers’ market. The beauty lies in the simplicity of the ingredients and the delightful contrast between the soft, juicy fruit filling and the satisfyingly crunchy topping. It’s a recipe that evokes feelings of warmth, family gatherings, and the joy of creating something delicious from scratch. This crisp is a fantastic dessert to share with loved ones, a perfect ending to a cozy autumn evening, or even a delightful treat to enjoy on your own while curled up with a good book.
The magic of the topping: The oat crumble is where the magic truly happens. The combination of oat flour, corn flour, brown rice flour, and vegan butter creates a texture that is both light and incredibly satisfying. The addition of cinnamon and vanilla bean adds warmth and depth, complementing the tartness of the cranberries and the sweetness of the persimmons perfectly. I often experiment with different types of flour, sometimes substituting almond flour for a slightly nutty twist.
The delightful filling: The heart of the crisp lies in its vibrant filling. The sweetness of the persimmons beautifully balances the tartness of the cranberries. I like to use fresh cranberries for their vibrant color and burst of flavor. I find the addition of lemon zest and a hint of ginger adds a complexity that elevates the filling to another level. The lemon brightens the flavors and adds a touch of zing, while the ginger provides a subtle warmth that complements the other ingredients.
Beyond dessert: This Cranberry Persimmon Crisp is more than just a delicious dessert; it’s an experience. It’s the aroma of warm spices filling your kitchen, the sound of the crisp crackling in the oven, and the joy of sharing a homemade treat with those you love. It’s a reminder to slow down, savor the moment, and appreciate the simple pleasures in life.
Making memories, one crisp at a time: Whether you’re a seasoned baker or a kitchen novice, this recipe is approachable and rewarding. It’s a fantastic way to involve the whole family in the cooking process, creating memories and sharing the joy of creating something delicious together. The process of making this crisp is therapeutic and calming, a welcome break from the hustle and bustle of daily life. The end result is a dessert that’s both beautiful and delicious, a true testament to the magic of home-cooked meals.
Perfect pairings: This crisp pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream (as suggested in the recipe), or even a drizzle of maple syrup for an extra touch of sweetness. It's equally delightful served warm or at room temperature.
So, gather your ingredients, preheat your oven, and let the comforting aroma of this Cranberry Persimmon Crisp fill your home. It's the perfect way to embrace the warmth and flavors of autumn.
