Persimmons take the traditional apple crisp to a new level of tasty in this Persimmon-Apple Crisp. The Fuyu persimmons’ delicate, sweet flavor already has undertones of apple, along with honey, vanilla, and cinnamon, so it complements the tart apples here perfectly. The fruits bake into a tender medley of warm autumn flavor piled high with a walnut and oat topping, which lends the distinct crunch for which the dessert is named.
Makes 1 (9-inch) deep-dish pie
- 3 Fuyu persimmons (435 grams), chopped
- 1 medium Honeycrisp apple (247 grams), chopped
- 1 medium Granny Smith apple (247 grams), chopped
- ¼ cup plus 1 tablespoon (39 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 tablespoon (18 grams) vanilla bean paste
- 1 tablespoon (3 grams) lemon zest
- 1 tablespoon (15 grams) fresh lemon juice
- 1 teaspoon (2 grams) ground cinnamon
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- Walnut Crisp Topping (recipe follows)
- Crème Fraîche Caramel (recipe follows)
- Preheat oven to 350°F (180°C).
- In a large bowl, toss together persimmons and apples. Add flour, sugars, vanilla bean paste, lemon zest and juice, cinnamon, salt, and nutmeg, tossing to combine. Let stand for 10 minutes.
- Place persimmon mixture in a 9-inch baking dish. Top with Walnut Crisp Topping.
- Bake until topping is golden brown and filling is bubbly, 35 to 40 minutes. Let stand for 15 minutes. Serve with Crème Fraîche Caramel. Cover and refrigerate for up to 3 days.
Walnut Crisp Topping
Makes about 3 cups
- ½ cup (63 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- ½ cup (57 grams) chopped walnuts
- ½ cup (40 grams) old-fashioned oats
- 1½ tablespoons (4.5 grams) orange zest
- 1 teaspoon (3 grams) kosher salt
- 1 teaspoon (6 grams) vanilla bean paste
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup plus 1 tablespoon (71 grams) cold unsalted butter, cubed
- In a small bowl, stir together flour, sugars, walnuts, oats, zest, salt, vanilla bean paste, and cinnamon. Using your fingertips, cut in cold butter until pea-size crumbs remain. Squeeze mixture into small and large clumps. Refrigerate until ready to use.
Crème Fraîche Caramel
Makes 1¼ cups
- ½ cup (120 grams) crème fraîche
- 2 tablespoons (30 grams) heavy whipping cream
- 1 cup (200 grams) granulated sugar
- 4 tablespoons (60 grams) water, divided
- 3 tablespoons (42 grams) unsalted butter, softened
- 2 teaspoons (8 grams) vanilla extract
- In a small microwave-safe bowl, combine crème fraîche and cream. Heat on high until an instant-read thermometer registers 100°F (38°C), about 20 seconds.
- In a medium saucepan, heat sugar and 3 tablespoons (45 grams) water over high heat, being careful not to splash sides of pan. (It should be the consistency of wet sand.) Use remaining 1 tablespoon (15 grams) water to brush down sides of pan, and gently whisk to help sugar dissolve. (Do not stir once it starts to boil.) Cook until desired light amber color is reached. Remove from heat; slowly add warm crème fraîche mixture, whisking to combine. Add butter, a few pieces at a time, whisking until combined. Stir in vanilla. Let cool completely.