We love apple crisp and we love persimmons. This simple recipe combines the two with an Arabic flavor profile—and it’s to die for!
Ingredients
- 8 persimmons, cut into wedges
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- ½ cup brown sugar, divided
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon cardamom
- ¼ teaspoon cinnamon
- 1 cup steel-cut oats
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoons cold butter, cubed
- 1 cup mascarpone
- ¼ cup 10x sugar
- ½ teaspoon rose water
- 4 mint sprigs (do ahead and refrigerate)
Preparation
Preheat oven to 350°F.
Combine persimmons, lemon zest and juice, orange zest and juice, ¼ cup brown sugar, cornstarch, salt, cardamom and cinnamon in a large mixing bowl. Toss until evenly coated and transfer to a 9- by 9-inch glass baking dish. Set aside.
In a separate medium mixing bowl whisk together oats, flour, salt, cinnamon and remaining brown sugar. Using your hands, add the cold butter and mix until topping resembles granola. Distribute the topping over the persimmon mixture and bake for 40 minutes.
Meanwhile, in a small mixing bowl, whisk together mascarpone, 10x sugar and rose water until smooth. Place in refrigerator until ready to serve.
When the persimmon crisp is bubbling and finished baking, remove from oven and cool for 10 minutes. Spoon into 4 serving dishes. Garnish with a dollop of mascarpone and a sprig of mint.
