Sunday, November 9, 2014

‘MadBum’ Persimmon Crisp

Tree branches in my neighborhood are literally drooping to the ground with persimmons.  This year, my neighbor, Jori, shared not only her persimmons, but also her Most Valuable Paleo-inspired recipe for Persimmon Crisp. 


4 persimmons sliced thinly, preferably with a mandolin, pieces cut in half

1 lemon, juice and grated peel
1 teaspoon cinnamon
1 teaspoon ground cardamom
1/2 teaspoon nutmeg


1 cup Pamela’s Bread Mix
2/3 cup coconut sugar
2 -3 pinches fine sea salt
1/2 cup (1 stick) unsalted butter
1 cup walnut pieces, lightly toasted at 350 degrees for 10 minutes, cooled and chopped


1.  Preheat oven to 375 degrees.

2.  In a large bowl, combine persimmons, lemon, cinnamon, nutmeg, and cardamom to coat all ingredients.  Fan out the halved slices in an 11 inch round, or 9 x 13 inch, baking dish.

3.  For the topping, combine the flour with the sugar and salt in a bowl.  Cut in the butter with a pastry cutter or two knives, add the walnuts, and mix until the dough forms.  Pat out the dough over the top of the persimmons.

4.  Bake for 30-35 minutes until the crust turns lightly brown and the fruit is softened.

Serve warm.

#fuyu #persimmon #crisp #dessert #glutenfree #pamelas #sfgiants #madbum #mvp

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