Persimmon Cranberry Walnut Crisp

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If you’ve never eaten a persimmon, you’re in for a treat. These winter-time fruits are beautiful to look at-a vivid yellow-orange-with a mild, sweet flavor. They’re also loaded with cholesterol-lowering fiber and antioxidants like vitamins A and C. The tart, red cranberries offset the persimmons’ sweetness and make for a pretty presentation.

Yield: 12 servings
Prep time: 25 minutes
Total time: 1 hour

Recipe Ingredients
For the Fruit:
6 medium Fuyu persimmons
1 cup fresh cranberries
2 tablespoons honey
1 tablespoon vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

For the Crisp Topping:
2 cups rolled oats
1 cup walnuts, coarsely chopped
2 tablespoons canola or sunflower oil
2 tablespoons honey
1 tablespoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon nutmeg
Nonfat plain Greek yogurt, for serving

Recipe Preparation
1.
Preheat  the oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan.
2. Slice the persimmons thinly and place in a medium bowl. Cut the cranberries in half and toss them with the persimmons. Add honey, cinnamon, and nutmeg and mix thoroughly to combine. Pour the fruit mixture into the pan and spread evenly.
3. In a separate bowl, combine all of the topping ingredients and mix well. Pour the topping over the fruit mixture in an even layer.
4. Bake the crisp in the oven for 35 minutes or until the topping begins to brown and the fruit is bubbling.
5. Serve warm with a few spoonfuls of yogurt.

Recipe Tip
Fuyu persimmons are rounder and smaller than their cousins, Hachiyas, which have pointed ends and an astringent flavor that many people find unpalatable. When choosing Fuyu persimmons, pick fruit that are firm and only barely soft to the touch.

Photo courtesy of Paresh Agarwal

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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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