Quince Cranberry and Persimmon Crisp
Quince, Cranberry and Persimmon Crisp
Ingredients
- 2 pounds quince, peeled, cored, chopped
- 2 pounds Fuyu Persimmon, peeled, chopped
- 1 pound cranberries, fresh or frozen ( If frozen, do not thaw)
Poaching Liquid:
- 3 cups water, 750 ml
- ½ cup sugar, 100 grams
- ½ cup maple syrup, 125 ml
For the filling:
- 2 tablespoons lemon juice
- 4 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon ground nutmeg
Topping:
- 1 cup quick cooking rolled oats
- 1 cup all purpose flour
- ½ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
- ½ cup butter, cold cut into cubes (113 grams)
- 2 tablsespoons maple syrup
Instructions
- Lightly grease a 2 quart baking pan, or 9x13 pan. Preheat oven to 350 Deg F.
- In a medium saucepan combine the quince and poaching liquid ingredients. Bring to a boil then simmer until the quince are pierced with a fork, but still firm, about 8-10 min.
- Drain and place the quince to a large mixing bowl. Add in the persimmon and cranberries.
- Pour the lemon juice and maple syrup over the fruit and stir, then the spices for the filling and stir well. Pour into prepared pan making sure its in an even layer.
- In a separate bowl combine the oats, flour, sugar, salt and spices for the topping. Mix well. Add in the butter and maple syrup and mix with hands, fork or pastry blender until the entire mixture is moist and holds shape if you squeeze it together.
- Evenly distribute the topping over the fruit. Cover the pan with foil and bake for 30 min. Remove the foil and bake another 10 min or until bubbly and the topping is starting to turn golden.
- Remove from oven and let sit 10 min. Serve hot with vanilla ice cream.