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VeganMoFo: Raw Persimmon-Apple Crisp – swell

VeganMoFo: Raw Persimmon-Apple Crisp

Crisp Closeup
Raw Persimmon Apple Crisp
Before the incident

I admit to a certain satisfaction in doing most things with my hands.  Measuring cake ingredients and finally stirring them together with a silicone spatula before pouring them into pans.  Squeezing oranges with a citrus press.  Making thin slices of apples and persimmon with my mandoline.  Except when I get overeager in my guard-less slicing and manage to get a slice of my thumb as well!  Ouch.  So I’m typing without my right thumb, but still managed to take pictures and write this up because I care THAT MUCH about VeganMoFo!

Quickly though…It’s apple season, it’s persimmon season.  Put them together with some lovely fall spices and top them with an almond-date crumble, and you get a delicious raw apple-persimmon crisp!  Thinly, but very carefully, slice your apples and persimmons to allow for the more syrupy penetration to “cook” and soften the fruit.  And use fuyu persimmons, which are edible when firm and will slice up nicely.  Yum yum yum!

Raw Persimmon-Apple Crisp
makes 2-3 individual servings

juice of 1 large orange (about 1/3-1/2 cup)
2-3 pitted dates
1/4 teaspoon each cardamom, cinnamon, and ginger
1/2 teaspoon vanilla extract

1 large apple, cored and thinly sliced, crosswise
1-2 fuyu persimmons, thinly sliced crosswise

1/3 cup raw almonds (or pecans or walnuts)
pinch sea salt
3-4 pitted dates

Make a syrup for your sliced fruit by blending the orange juice, dates, spices, and vanilla in a blender or food processor until fairly smooth (mine still had a few small date pieces in it, and it was still tasty).  Combine with the apple and persimmon slices, making sure to coat all the pieces.  Layer, alternating the apples and persimmons, in two or three ramekins or individual serving dishes.

Next, make the crisp topping.  Process the nuts and salt in the food processor until small crumbs form.  With the processor running, add the pitted dates one at a time through the feed chute and continue processing until the mixture begins to stick together.  Sprinkle over the layered fruit and enjoy!  (Also tasty with a vanilla nut cream…mmm)

19 Responses to “VeganMoFo: Raw Persimmon-Apple Crisp”

  1. Paula says:

    I cannot say how overwhelming this dish is for me!! I want to make it very soon and think I will serve it for Thanksgiving. I LOVE persimmons!

  2. Mihl says:

    I love raw persimmons so much. What a spectacular dessert!

  3. That is a thing of beauty! I don’t think I’ve ever had persimmons before.

  4. Persimmon apple crip – yum! Can I have some?

    So beautiful!

  5. Jenn and Jax says:

    oh my this is so fresh and delicious, i’ve never tried a persimmon, are they similar to an apple?

    • A-K says:

      Persimmons are different from apples, although this variety is a bit similar in texture. I think they have a very different flavor that pairs well with apples, but it’s so hard to describe without trying one…it’s like trying to describe a mango to someone who’s never had one before!

  6. Courtney says:

    You know I love persimmons and apples–this is my kind of recipe! Did you get your persimmons at the Asian grocery store? They have really great deals on them!


  7. Jojo says:

    Wow, I could drool over those pictures all day – yum!

  8. Wow, this looks simply beautiful. I will have to go look for persimmons now!

  9. kim g. says:

    Beautiful! This sounds absolutely delicious, and it sounds like it might be able to get me off the fence about persimmons (just can’t decide if I love them, or hate them…)-but I’m so sorry to hear about your thumb!

  10. Emily says:

    What gorgeous presentation! If I had a food processor I would be all over this, especially since persimmons are just popping up at the local farmer’s market.

  11. Jason says:

    Thanks for this great recipe. Made it tonight and loved it. My only problem was the skin on the apples became bothersome (i.e. stringy) while eating it, but other than that, awesome!!!

    • A-K says:

      The skin on the apples being more or less palatable will depend on the kind and quality of your apples… sorry yours were bothersome, Jason! I will make a note of it.

  12. Noelle says:

    Love this! I love making raw desserts and I am going to make this when I get back from vaca! Thanks!

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