- Prep-time: / Ready In:
- Makes 4 cups
- Serving size: ⅔ cup
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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:
Ingredients
- 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).
Per serving (⅔ cup): 240 calories, 48 g carbohydrates, 4 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 6 mg sodium, 5 g fiber, 22 g sugar
Note: Nutritional information is provided as an estimate only.
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