For a fun twist on a fall inspired crumble, try using persimmons instead of apples or pears. Here I used fuyu persimmons (see photo above), which are the ones that look like tomatoes and can be sliced and eaten like an apple (Hachiya persimmons are more tear-drop shaped and need to be super soft before using. The flesh typically gets scooped out and pureed.).
I call this a crumble rather than a crisp because the topping is softer as supposed to crunchy or crispy. For something more along the “crisp” lines and a bit heavier on the oats, try my Cran-Apple Persimmon Crisp, which also happens to be vegan.
As with a lot of crumble and crisp recipes, I find that using a denser whole wheat or spelt flour in place of all purpose is often fine, does not affect texture that much, and still tastes great. I just decided to use all purpose flour this time. 1/2 cup chopped walnuts or pecans added to the topping would also be nice.
Also for texture reasons, you could peel the persimmons before slicing. I chose to keep the peels mostly out of laziness but also because of the extra fiber and to reduce food waste. Continue reading
Figsinmybelly 