Apple, Persimmon, Cranberry Crisp

Apple, Persimmon, Cranberry Crisp

I made this crisp for Dave & Phil's Friendsgiving dinner. Rain was falling in Los Angeles so it was definitely fall. Combining my favorite fall flavors with a oatmeal topping was just the ticket.

Fuyu persimmon (make sure it is a FUYU and not a Hachiya persimmon - Fuyu can be eaten firm, but the Hachiya has to be soft and gooey - you can't sub them in this recipe), apples, and fresh cranberries are perfect fall flavors. I was inspired by Dorie Greenspan's Cran-Apple Crisp recipe. I omitted the coconut and added the kaki (persimmon in Japanese).

Warm fruit is one of my favorite foods in the world. I hope you try this crisp on a cold day this winter.

Apple, Persimmon, Cranberry Crisp
Fruit filling:
2 Gala Apples
1 Fuji Apple
2 Fuyu Persimmon (Must be fuyu - cannot use the hachiya variety of persimmon)
1/2 - 1 cup fresh cranberries, cut in half
2/3 cup sugar
1 Tablespoon all-purpose flour

Topping:
3/4 cup flour
1/2 cup light brown sugar, packed
1 cup old fashioned oatmeal
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1 stick (8 T/4 oz) cold butter

1. Lightly butter 8-9 ramekins. Preheat oven to 375 degrees. 

2. Make the topping by hand or in a food processor until large clumps form.

3. Peel and chop fruit to bite size pieces. In a large bowl, mix the fruit with sugar and flour. 

4. Fill ramekins with fruit (almost to the top).
5. Squeeze the topping with your fingers as you place it on top of the fruit, making little clumps.
6. Bake for 40-45 minutes, until the top is golden and the fruit juices are bubbling around the edges.
7. Remove from oven and let sit at least 10 minutes before serving.
9. Serve alone, with ice cream, or whipped cream.

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Double Strawberry Crisp - National Library Week Day #2

Double Strawberry Crisp

Whooooo Hoo!! It's National Library Week!! This is my third year celebrating NLW on the blog. Every day, I’m highlighting a library thing, baking something and giving something away.We're on Day 2 and it's a twofer: National Library Week and my baking group, Tuesdays with Dorie

The Library Thing:

Tuesdays with Dorie and French Fridays with Dorie are two baking and cooking groups I belong to...always a lot of fun! Have you checked out your local library for book clubs, knitting club, genealogy group, or a chess club? Libraries have a lot programs for children, teens and adults...even some "Renaissance" programs for older adults. I've seen sushi making demonstrations, scrapbooking, and lots of ways to get your creative juices going. Stop by today and see what's up at your library!

The Baking Thing:

For this week's Tuesdays with Dorie selection, Sarah of Teapots and Cakestands chose Strawberry Rhubarb Double Crisp on pages 420 and 421of Dorie's book, Baking: From My Home to Yours.
Tuesdays with Dorie is a weekly baking group where we are making one recipe per week from Dorie Greenspan's fabulous cookbook. Have you seen the latest Oprah magazine?!?! There is a whole article about the Dorie and the group with lots of quotes by some of my favorite members!

I had this crisp for dinner. Don't judge. It had fruit and oats and ginger...those things are all very good for you. Actually, there is only a little butter in this!

Dorie's recipe makes a square pan of this crisp, but I quartered the recipe and made two cute ramekins. The crisp topping is placed on the bottom (pressed in like a crust) and layered on top. The strawberries are brought to a boil with sugar and a cornstarch slurry is added to thicken the mixture. I really like this idea because then the strawberries doesn't end up all watery in your crisp. Oh that Dorie...genius! I also liberally added the ginger (ground and crystallized) because I absolutely love ginger.

I skipped the rhubarb. With apologizes to the Rhubarb Commission and home growers of the celery-like stalk, I don't understand Rhubarb. I joke that rhubarb is for people who can't grow real fruit near them! :) I live in Southern California with access to tons of real fruit and I didn't grow up cooking or eating rhubarb, nobody grows it around here, and I kinda think it's only a sugar delivery device. Thus, no rhubarb, but some beautiful California strawberries I picked up at the Farmer's Market!

This crisp is LOVELY. It would be even better with some vanilla ice cream, but it was perfect warm out of the oven. Definitely make some this strawberry season. And don't forget to check out the other Tuesdays with Dorie bakers and see their creations!

The Giveaway Thing:

Day #2: I'm giving away four Crate & Barrel "Stockholm" ramekins! You can make your own crisp in these stylish ramekins!

To enter, just leave a comment on this post. If your email isn’t associated with your Blogger account, please be sure to leave your email in the message.
Note: This giveaway is limited to United States mailing addresses.
Deadline: Wednesday, April 20, 2011 at midnight, Pacific Daylight Time. One winner picked at random.
Disclosure: This giveaway and shipping is paid for by me.
*** Updated: Contest is closed. Congrats to Spike (entry #77) ***
Don't forget you can still enter yesterday's Day #1 Giveaway! And come back tomorrow for another National Library Week giveaway!

Recipe:
Sarah of Teapots and Cakestands blog,
or, Dorie's book, Baking: From My Home to Yours (page 420) (Amazon or your library)

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