Persimmon Crisp

I wait all year long for persimmon season.  These fruits have a uniquely sweet and refreshing flavor that makes me happy.  Plus they are so beautiful- we even made them our centerpiece for our Thanksgiving table!  This persimmon crisp turned out so perfectly: the topping was crunchy and buttery, and the filling soft and sweet- no sugar needed!  Crisps are very easy to make - even gluten/sugar/dairy free.  So take advantage of the season and enjoy this simply perfect persimmon crisp recipe!

Ingredients:

• 5 ripe fuyu persimmons
• 1 lemon (or lime)
• 1 fresh vanilla bean pod, or 1 tbs of good vanilla extract
• 1 tbs of freshly grated ginger
• 1 tbs of cinnamon
• 1 tsp of nutmeg
• 1 cup of gluten free oats
• 1/4 cup of oat flour, or rice flour
• 1/4 cup of ground almonds/walnuts/pecans
• 1/2 cup of sliced almonds
• 2-3 tbs of Earth Balance 
• 1/2 tbs of maple syrup

Directions:

1. Preheat the oven to 375 degrees F.
2. Wash and peel persimmons and slice into thick slices.
3. Grease a pie or cake pan and pour in persimmon slices.
4. Cut and de-seed the vanilla bean pod and add to the persimmons (or add the vanilla extract.)
5. Add the ginger, juice of the lemon/lime, half of the cinnamon and all of the nutmeg.  Mix and coat the persimmons.
6. In a bowl, mix together the oats, flour, nuts, Earth Balance, maple syrup, and the rest of the cinnamon. Layer evenly on top of the persimmons.
7. Bake in the oven covered with tinfoil for about 35 minutes.  Then remove the tinfoil, and bake for 10 more minutes so the top gets golden!
8. Enjoy with some Coconut Bliss ice cream!