"Life starts over when it gets crisp in the fall." Well, Fitzgerald, I just want to eat crisps in the fall. I don't know why this was never a menu option off the top of my head before, but ever since I made my Strawberry-Rhubarb Jam Crisp, I have been craving eating out of a toasty little skillet for all my breakfasts. By the way, who else is in disbelief that it's already November?
The Strawberry-Rhubarb Jam Crisp was perfect for summer- bursting with tart berry flavor and sweetness. But this persimmon crisp is everything fall flavors should be: warming, toasty, and a kick of spice.
Let's talk about the persimmon for a sec. For those of you unfamiliar or new to this fruit, I feel kinda sorry for you because you've been majorly missing out. I grew up on these, and they are one of my absolute favorites. Hence, when in season, I essentially buy Trader Joe's out of their stock each time... and I get a little afraid that I will turn orange.
These persimmons in particular are of the Fuyu variety. Round and squat, the texture is a bit like an apple but slightly softer when raw-- not like mushy apples, but just a bit more give. I love peeling them and eating them like this because I can no longer eat apples, so this is my stand-in. But it is also so delicious as it softens and ripens. The texture then becomes more of one of a mango, and it becomes a bit stickier and juicier.
I don't usually find that persimmons are used so commonly in recipes, but I thought they'd go well with some crisp oats and the flavors infused by the coconut oil... turns out my hunch was right! This is my new go-to fall crisp.
Next time you see these orange little fruits in store, give them a whirl. And then put them in this crisp for breakfast. The crisp mixture is naturally gluten-free and vegan, and it's my favorite blend so far. Most people default to butter for crisps, but I love the extra boost of flavor coconut oil gives it.
Persimmon Spice Crisp
Gluten-Free, Vegan, Nut-Free
2 small ripe persimmons, cut into 1/2 inch pieces
2/3 cup Raw Rolled Oats (gluten-free certified if necessary!)
1/3 cup Oat Flour (just blend GF rolled oats in blender or food processor)
1/4 cup Raw Coconut Sugar
3 tbsp Coconut Oil, chilled
1/4 tsp Ground Cinnamon
1/4 tsp All-Spice
1. Preheat oven to 425ºF and lightly grease 6-inch cast iron skillet or small baking dish with coconut oil if not already seasoned (for cast iron skillets).
2. In a small bowl, combine oats, oat flour, coconut sugar, cinnamon, and all-spice (and optional nuts if you wish). Mix well. Add chilled coconut oil to mixture, and use a fork to "cut" in the oil (as you would with butter for a pie crust) to achieve a crumbly oat mixture
3. Place about 1/3 of the oat mixture in the skillet, followed by the persimmon pieces, then crumble the rest of the oat mixture on top.
4. Place skillet in the oven and bake for 25-30 minutes until fruit is softening and the oats are crisping brown on the top.
5. Remove skillet from oven and let cool for a few minutes. Serve!
Tip: A scoop of greek yogurt goes deliciously on top- you could also do cashew cream, almond-milk yogurt, or lactose-free yogurt if you have food restrictions/allergies.