Persimmon – Apple Crisp Or All Apple

This Vegan Persimmon Apple Crisp is a wholesome dessert bursting with cozy fall – winter flavors! Made with sweet Fuyu persimmons, crisp Envy apples, and if you choose – ripe plantains as well. Of course you an use all apples for a delicious home style treat! Yes, you can enjoy dessert on a healthy whole food plant exclusive lifestyle.

Topped with a crispy oat layer crafted from rolled oats, almond flour, ground golden flax seeds, vanilla powder, cinnamon, and date syrup. The result is a deliciously satisfying treat that’s naturally sweetened and packed with nutrients.

Customize the recipe by swapping in 2 pounds of your favorite fruits like mango, peaches, cherries, or a classic apple and cranberry duo.

Prefer a lighter colored topping? Substitute maple syrup for date syrup. Whether you enjoy it warm from the oven or chilled, this crisp is perfect for any occasion!

This version is with only apples. I used 2 pounds of apples (weighed before coring), it was 4 large apples, and it turned out amazing!

This is the Apple Crisp recipe I made for Chef AJ and Charles. They were crazy about it! I used all apples in the filling. I am making them another Apple Crisp this week because they love it so much.

The Fuyu persimmons should be ripe but still firm. They are the round and squat variety, similar in shape to a tomato. No need to peel them just wash, remove the top and dice. I like Envy apples for their sweetness and I use very ripe plantains that are still firm to the touch.

Substitutions

Use about 2 pounds of your favorite fruit weighed before coring or trimming.

Envy apples – your favorite apple for baking

Fuyu Persimmons – peaches, plums, apricots or apples

Ripe plantains – a slightly under ripe banana or use more apples

Pure ground vanilla bean powder – vanilla extract

Date Syrup – pure maple syrup – it will result in a lighter color

Make sure to dice the apples, persimmons and ripe plantains into equal size pieces so they all cook in the same amount of time.

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09/15/2025 05:00 am GMT

If you don’t have ripe plantains or persimmons you can use 2 pounds of apples instead and toss in a few fresh or frozen cranberries as well. I have made this crisp with a variety of different fresh or frozen fruits. A combo of mango and cherries is a favorite!

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Tami Kramer Nutmeg Notebook

Persimmon – Apple Crisp

5 from 1 vote

This vegan crisp is a wholesome dessert bursting with cozy fall flavors! A deliciously satisfying treat that is naturally sweetened and packed with nutrients. If you want to make it all apple or all peach use about 2 pounds of fruit before coring, peeling or trimming.

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Servings: 6

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

1x2x3x?

Filling

• 2 Envy apples or apple of your choice, cored, diced
• 2 Fuyu persimmons, ripe but firm, diced
• 2 small plantains, very ripe, peeled, diced or sub with apples
• 1 tbsp lemon juice
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 tbsp cornstarch

Topping

• 2 cups rolled oats
• 2 tbsp golden flax seeds, ground
• 1/2 cup almond flour
• 3/4 tsp pure ground vanilla bean or vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup date syrup
• 1/4 cup unsweetened apple sauce

Method

 

Filling

1. Preheat the oven to 350 degrees. To prepare the filling, wash and dry the persimmons and apples, remove the stems and dice them into equal size pieces. If using ripe plantains, peel and dice them about the same size as the other fruits. You can sub 2 apples in place of the plantains. Mix with the rest of the filling ingredients and stir well to combine. Put the mixture into a large deep pie plate or a 9 inch square baking dish.

Topping

1. In a medium size bowl mix together all of the topping ingredients until well combined. Spread topping over prepared filling. Bake for 30-35 minutes.
2. Sere warm or cold. Delicious with a scoop of vanilla banana nice cream.

Notes

You can use 2 pounds of your favorite apples, peaches or pears. I weigh the fruit before I core it, peel it or trim it. I don’t peel the apples. Four large apples weigh about 2 pounds – it doesn’t have to be exactly 2 pounds.

 

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