Sunday, November 18, 2012

Persimmon Apple Crisp

I adapted a recipe from Chow for apple crisp to make a persimmon apple crisp that went over very well at a little gathering we had yesterday. I wanted to make this both gluten free and tree-nut free, so I went with oat flour rather than wheat flour in the topping.

Peel core and slice persimmons and apples
Mix with some sugar, powder douce, pinch of salt
Generously butter a casserole dish, put in mixture
For the topping:
mix brown sugar, rolled oats, and oat flour, pinch of salt
mush in 1/2 cube cold butter cut in small cubes
Sprinkle topping over top.

Bake at 350 for 50-60 minutes.
Cool then serve.

I made the oat flour from rolled oats put into a coffee grinder.

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