Hi Everyone and Happy Turkey Day!
I really debated on sharing a recipe with you today, but then again, maybe your still stumped on what to make or maybe you made something that didn’t turn out. That has happened to the best of us, trust me I know!! Well I’m here to save you, if you’re looking for a quick and easy dessert to make. I chose to share a dessert with you today because one year I made pumpkin pie, took it to my parents house to serve my family. We were all excited to have homemade, creamy, delicious pumpkin pie and I was excited to share it because it was my first pumpkin pie I ever made. I was a proud pie maker that day, well… My Step-dad took one bite and said it’s not cooked!! What? You cook pumpkin pie? I cooked the crust but not the filling. Ewwww!! What was I thinking? I had no clue! Needless to say that year we went without dessert. So if that happens to you, here is a quick dessert that you can whip together in no time. Thank goodness my cooking skills have gotten better over the years.
This is my Fall Crisp! I made it with apples, pears, persimmons and pomegranate arils. Now if you need a crisp you can always modify the recipe to what fruit you have on hand. I mixed the fruit with a little lemon juice, cinnamon and maple syrup for sweetness!!! Yummy!! When I make crisps, especially fall ones, I really enjoy using maple syrup instead of sugar. It adds a wonderful flavor to the fruit and makes a nice syrup too!!
For the topping I used old fashions oats, cinnamon, brown sugar and butter. I mixed it all together in the same bowl that I had my fruit in. I did that so it would pick up the extra flavors left in the bowl, like more cinnamon and maple syrup. The topping turned out crispy and sweet!! Perfect!!!
I spent yesterday morning making yummy treats that I never had time for breakfast. So I decided to try out my crisp and I topped it with vanilla greek yogurt, a dash of cinnamon and pomegranate arils. I love the sweet little crunch of the pomegranate seeds. The crisp makes for a wonderful dessert served warm with a side of vanilla ice cream or you can be like me and have it for breakfast with a dollop of greek yogurt. Since it will be just the two of us, I will be having this for breakfast! It’s perfectly healthy!! You have healthy oats, fruit and not a lot of sugar. Just the natural sugars from the fruit and a little brown sugar. I used sugar-free maple syrup for this recipe. So I recommend whipping up a batch and sticking it in the refrigerator and having it just for breakfast! The crisp will last about 3 days or so in the fridge, if it lasts that long!!
- Serves: Approx. 6 cups
- Serving size: Approx 1 cup
- 2 cups pear, cored, sliced
- 2 cups apple, cored, peeled, sliced
- 1 cup persimmons, cut top off, peel
- ½ cup pomegranate arils
- ½ tbsp. lemon juice
- 2 tsp. cinnamon, divided
- 2 tbsp. maple syrup, sugar free
- 1 cup oats
- 2 tbsp. brown sugar, packed
- 3 tbsp. butter cold (I used Blade Margarine)
- Preheat oven to 350 degrees
- Spray a medium size baking dish with cooking spray; set a side
- In a large bowl add pears, apples, persimmons, pomegranate arils, lemon juice and 1 tsp cinnamon. Mix well. Stir in maple syrup and place fruit in prepared baking dish.
- In the same bowl you used for the fruit, add oats, brown sugar, 1 tsp. cinnamon and butter. With your hands mix it all together and sprinkle on top of fruit.
- Bake in oven for 30 minutes until top is browned and fruit is bubbly.
- Serve with vanilla ice cream or vanilla yogurt.
I want to take the time to wish you and your family a wonderful Thanksgiving!!!
Happy Thanksgiving Everyone!
Cheers,
Jennifer
That’s a lovely fall crisp! love the fruit chunks. Happy thanksgiving my dear!
That looks lovely! So easy to make. Have to remember it for another day! Have a wonderful Thanksgiving!
I’m trying not to giggle at your uncooked pumpkin pie. LOL.
But, this dessert seems like it’d make up for just about anything!
What a cute pie story! I think we all have a flop or two! Happy Thanksgiving!!!
I just bought some persimmon yesterday! They were on sale and I thought, what the heck. Perfect timing for this recipe!
This sounds amazing! I love using winter fruits. Thanks for sharing!