Go Back
–+ servings
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.
Print Recipe Pin Recipe
Servings: 6
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

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.
 

Tried this recipe?

Let us know how it was!