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Thanks to Angelica Czekalski for submitting this lovely fall dessert recipe!
Ingredients
Filling:
4 – 5 pieces of fruit ie. pears (warren or bosc), apples (pink lady or any tart variety), fuyu persimmon
1 cup frozen berries (optional)
1/4 cup zante currants (optional)
2/3 cups sugar
1/4 tsp salt
Topping:
1 and 1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans (optional)
1 stick of butter, melted
Preparation
Preheat oven to 35o degrees F. Peel, core and dice pears and/or apples. If you are using fuyu persimmons, cut the fuyu into wedges and peel individual wedges. Place in bowl, add berries and zante currants, stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter slowly, continuously stirring with a fork until all combined. Pour fruit into a baking dish (9x9x2 or larger); top with crisp topping.
Bake at 350 degrees for 30 mins. Note: place a cookie sheet under the baking dish to catch drippings in case the crisp bubbles over.
Once the 30mins is up, place the baking dish on the top rack of the oven for an additional 10 mins, or until topping is golden brown. Serve with vanilla ice cream.
