An air fryer makes quick work of this persimmon crisp, which melts in your mouth with every bite. The honey-like flavor and silky texture of persimmons play well with chewy dried golden figs. The oat-based biscuit topping gets extra richness from almond butter, in this festive fall or winter dessert that offers a nice change from apple crisp.
Tips
Persimmon varieties: We prefer fuyu persimmons in this fig crisp. They have a firmer texture for chopping (like an apple) and are less astringent than hachiya persimmons.
How to ripen persimmons: If your persimmons aren’t quite ripe, place them in a paper bag with a banana. Close the top of the bag and let it stand on the counter 1 to 4 days or until desired ripeness.
Gluten-free version: To make this gluten-free, use certified gluten-free oat flour and oats.
For more inspiration, check out these tasty ideas:
- Persimmon Cake with Pistachios
- Polenta Cake with Apples and Cherry Compote
- Pear Spice Cake
- Vegan Apple Pie
- 5 oz. dried golden figs (1 cup)
- 1 lemon
- 3 ripe persimmons, chopped (14 oz.) (see tip, recipe intro)
- 5 tablespoons pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon arrowroot powder
- 2 tablespoons almond butter
- ⅓ cup brown rice flour
- ⅓ cup oat flour
- ⅓ cup rolled oats
- ½ teaspoon ground cinnamon
- ¼ cup pomegranate arils (optional)
Instructions
- Preheat air fryer to 360°F. Place figs in a small saucepan and add water to cover. Bring to boiling, remove from heat, cover, and let stand 5 minutes. Drain and chop. Remove 1 teaspoon zest and squeeze 2 tablespoons juice from lemon.
- In a medium bowl combine figs, lemon juice, the persimmons, 1 tablespoon of the maple syrup, 1 teaspoon of the vanilla, and the arrowroot powder; toss to coat. Spread mixture in a 7-inch soufflé dish or 1- to 1½ -quart baking dish without handles. Place dish in basket of air fryer.
- Air-fry 10 minutes or until persimmons are lightly golden.
- Meanwhile, in the same bowl whisk together the remaining ¼ cup maple syrup and 1 teaspoon vanilla, the almond butter, and lemon zest. Add brown rice flour, oat flour, oats, and cinnamon; stir to combine.
- Reduce air-fryer temperature to 300°F. Drop oat mixture by spoonfuls evenly over top of the cooked fruit. Air-fry 15 minutes or until top is crisp and filling is bubbly. Sprinkle servings with pomegranate arils (if using).
The post Persimmon Crisp with Golden Figs appeared first on Forks Over Knives.
