Apple Persimmon Crisp With Chestnuts
By Esther Boateng
Not quite ready to go cold turkey when it comes to puddings? I have some good news; you don’t have to. With this recipe, you can enjoy an old-time favorite, Apple Crisp, without piling on pounds of guilt. There’s no flour in the topping; instead, use a mixture of granola, nut butter, carrot powder, and roasted chestnuts. Spread these ingredients over lightly steamed and mashed apple and persimmon chunks, pop it in the oven for approximately 10 to 15 minutes, and voila, done and dusted.
I prefer to cook the apple and persimmons by steaming them before baking; that way I don’t have to wait for them to get tender in the oven. You can also skip the short stint in the oven and just sprinkle chestnut crumble over the steamed fruit if preferred. However, use chestnuts that are already roasted If you don’t bake the crisp in the oven.
If you have other fruit lying around, such as pears or berries, use them and turn this dish into a multi-fruit crumble. I prefer not to add additional sweetener to the crumble, because the granola mix already has raw honey and maple syrup, and the pecan nut butter also contains honey, but feel free to add additional sweetener if you prefer it this way and serve with your favorite yogurt.
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