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. Yes, you can enjoy dessert on a healthy whole food plant exclusive lifestyle.
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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!
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
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.
This is my go to tool for evenly dicing, fruits, veggies and potatoes. It makes everything look so professional. No knife skills required.
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!
My favorite spices come from Local Spicery. They are milled in small batches for freshness. Check out my landing page for any current specials on spices.
Persimmon – Apple Crisp
Ingredients
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
Instructions
Filling
- 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
- 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.
- Sere warm or cold. Delicious with a scoop of vanilla banana nice cream.
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I received this recipe in your Email and was excited to try it since I had a few persimmons that needed to be used. We had it for dessert last night and it was delicious. Looking forward to the leftovers for the next few evenings.
Thank you so much Phyllis! I am so happy that you and your family enjoyed this recipe. I have a few persimmons that need to be used up too and I need to make it today!