Persimmon-Apple Crisp
 
Makes 1 (9-inch) deep-dish pie
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. 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.
  3. Place persimmon mixture in a 9-inch baking dish. Top with Walnut Crisp Topping.
  4. 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.
Recipe by Bake from Scratch at https://bakefromscratch.com/persimmon-apple-crisp/