Super-sweet overripe persimmons make for a delicious twist on the traditional apple crisp. Use fuyu or hachiya - just be sure they’re as ripe as possible (the fruit should ooze out when you cut the skin). To make the topping quick and easy, I use Scottish oats or oat bran, rather than rolled oats. They’re already in small pieces, so you don’t have to get out the food processor at all: just whisk them together with the flour, sugar and spices, and you’re done! (Click here to download the printable .pdf.)
Apple-Persimmon Crisp
