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Persimon® Cranberry Crisp with Hazelnut Crumble
Preparation
Preheat oven to 375°F.
In a large bowl, mix all the ingredients for the fruit filling, and set aside on the counter while you prepare the crumble.
In another bowl, mix all the ingredients for the crumble, and toss with your fingers, leaving little bits of butter in the mix. This will create a shortbread texture.
Spread the fruit filling in an oven safe dish, and cover with the hazelnut crumble. Bake about 40 minutes.
Serve with a vanilla Chantilly cream and a glass of Xeres.
Source: persimon.eu
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50 minutes
- Fruit filling:
- 2 cups of Persimon® peeled, cut in wedges
- 3/4 cup cranberries, fresh or frozen
- 1/2 cup sugar
- 1/2 vanilla bean, scraped
- 2 tbs cornstarch
- Crumble:
- 1 cup instant oatmeal
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup hazelnuts, chopped
- 1/2 cup cold butter, in cubes
- Fruit filling:
- 2 cups of Persimon® peeled, cut in wedges
- 3/4 cup cranberries, fresh or frozen
- 1/2 cup sugar
- 1/2 vanilla bean, scraped
- 2 tbs cornstarch
- Crumble:
- 1 cup instant oatmeal
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup hazelnuts, chopped
- 1/2 cup cold butter, in cubes
- Fruit filling:
- 2 cups of Persimon® peeled, cut in wedges
- 3/4 cup cranberries, fresh or frozen
- 1/2 cup sugar
- 1/2 vanilla bean, scraped
- 2 tbs cornstarch
- Crumble:
- 1 cup instant oatmeal
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup hazelnuts, chopped
- 1/2 cup cold butter, in cubes