Gingered persimmon & asian pear crisp

8 Servings

Ingredients

Quantity Ingredient
4 Fuyu persimmons; to 6
1 large Asian pear
½ cup Tangerine juice
2 tablespoons Granulated sugar
½ teaspoon Salt
1 tablespoon Grated fresh ginger
¼ teaspoon Ground cardamom
4 tablespoons Cold unsalted butter
2 tablespoons Light brown sugar
½ teaspoon Tangerine zest
⅛ teaspoon Salt
2 tablespoons Flour
¼ teaspoon Ground cardamom
½ cup Whole oats; toasted

Directions

OAT CRUMBLE TOPPING

Preheat oven to 375 degrees.

Peel persimmons and cut into ½-inch slices to yield 3 cups. Core pear and cut into ½-inch slices to yield 2 cups. Finely chop tangerine zest.

Combine the persimmons, pears, juice, sugar, salt, ginger and cardamom in an 8-inch square baking pan.

Topping: Combine the butter, brown sugar, tangerine zest, salt, flour and cardamom in a food processor; pulse a dozen times or so to combine. Add the oats, pulsing just to combine.

Sprinkle the topping over the fruit and bake for 40 minutes, or until the fruit is bubbling and the top is deep brown. Let cool 15 minutes before serving.

Serve with big scoops of French vanilla ice cream, if desired. Serves 8.

Source: The San Francisco Chronicle, November 22, 1995

Related recipes