Here’s another crisp recipe, this time a combination of the Spring strawberry and late Fall persimmon. Persimmons are just starting to come out of season, so I snagged what might be the last batch. Think of this as a meeting of the season, a way to celebrate moving from cold, dreary weather to the bright, cheerfulness of Spring. This recipe would be great with any berry coming into season, such as blueberries or blackberries. Add in some sliced peaches, fresh or frozen.
Crisps and crumbles are great for fruit that looks past its prime but still taste good. The combinations are endless, today it’s strawberries and persimmons, but tomorrow it could be blackberries and peaches or raspberries and nectarines. Update the recipe based on the fruit that’s in season, creating new combinations over the summer. See Jenn’s General Crisp Recipe for tips and ideas.
2 pints fresh strawberries
3 fresh persimmons
1/2 cup sugar
1/4 cup flour
Topping:
1 cup quick oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 tsp cinnamon
1/4 tsp salt
Preheat oven to 350F and coat a 13×9 inch baking dish with cooking spray or butter.
Rinse strawberries and remove tops. Cut into halves or quarters if large and place in prepared baking dish. Cut persimmons in half and scoop flesh into a blender or food processor. Pulse until smooth and add persimmon puree to baking dish. Toss puree and strawberries with sugar and flour. Spread strawberry mixture into an even layer.
In a clean food processing cup, combine flour and butter. Pulse several times until butter is in pea-sized clumps. Add brown sugar, cinnamon, and salt. Pulse until combined. Sprinkle topping mixture over strawberries.
Bake for 25-30 minutes, until fruit is bubbly and topping is golden brown. Serve warm, with vanilla ice cream if desired.
