Cranberry Persimmon Crisp is an elegant, yet cozy dessert option for late fall and winter baking. Tart and sweet, citrusy and spicy. Make this for a weekend treat, or for a holiday spread!
Cranberry Persimmon Crisp is probably my favorite dessert recipe I’ve created in the past year. My family love fruit crisps for desserts year-round, and this is an incredible flavor combination for late fall and winter seasonal fruits. Sweet persimmons and tart cranberries balance each other beautifully, and are enhanced with the addition of fresh orange zest and juice, and warm, spicy cardamom, and all together make this dish one that is greater than the sum of its parts.
I’ve only used Fuyu persimmons when making this recipe. They’re the smaller, flatter of the two most popular varieties available in stores and markets. Fuyu persimmons are edible even when slightly firm and less ripe. Hachiya persimmons are larger and elongated, and must be ripe to be eaten (if not ripe, they are very astringent in taste and mouthfeel). I believe either variety will work, just make sure either option you find is ripe and ready.
This recipe makes an eight- or nine-inch square pan, but I’ve easily doubled it to fill a 9-by-13-inch baking dish for a crowd. That’s what I did for family Christmas last year, and despite everyone feeling full after dinner, there was no crisp leftover after dessert was served!
Cranberry Persimmon Crisp is an elegant, yet cozy dessert option for late fall and winter baking. Tart and sweet, citrusy and spicy. Make this for a weekend treat, or for a holiday spread!
For topping:
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 cup almond flour
1/4 light brown sugar, loosely packed
1 tsp. ground cardamom
1/2 tsp. sea salt
1/4 cup unsalted butter, softened
For filling:
12 ounces fresh cranberries, rinsed
6 ripe Fuyu persimmons, peeled and sliced
2 Tbsp. light brown sugar, packed
1 Tbsp. all-purpose flour, heaping
1 Tbsp. fresh orange zest (about 1 medium orange)
2 Tbsp. freshly squeezed orange juice
1 tsp. vanilla extract
1/2 tsp. ground cardamom
Lightly sweetened, whipped cream, for serving (optional)
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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