This week, I shared another simple and easy recipe over at BAKED the blog. With Old man winter a constant by our side these days, I wanted to highlight some of the “it” fruits this season…cranberries and persimmons! Have you ever had a persimmon? Don’t let their tomato-like appearance and texture turn you away, they’re a lovely sweet seasonal fruit.
For this recipe, I’ve turned ripe Hachiya persimmons and tart cranberries into this simple fruit crisp. The crisp topping is made from a base of spelt flour and rolled oats – it’s high in fiber and has a lovely nutty flavour to it. In this recipe, cranberries and persimmons are paired beautifully with a hint of orange and cinnamon in this easy and comforting dessert.
If your persimmons aren’t quite ripe, or you’re unsure, opt to peel them for this recipe (just my two cents). They have a skin very similar to apples, and therefore, whether you choose to peel the skin or not is entirely up to you. But first and foremost, use ripe persimmons, especially if your using the hachiya variety. So… how do you know when persimmons are ripe, you may ask? They will be quite soft to the touch and turn a dark orange-red colour. They’ll also be quite sweet.
This totally vegan friendly cranberry persimmon crisp will definitely tick that coziness box this winter and I hope you give it a go.
Grab the recipe over at BAKED the blog!
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