Ginger Persimmon Crisp
Serves: 4-6
Prep: 20 Minutes
Cook: 30 Minutes
Ingredients
Filling:- 2 each Persimmon peeled and sliced into half moons
- 3 tbsp/40g freshly grated ginger
- 1 tbsp/14g Natvia Sweetener
- 1/4 tsp Lemon Juice
- 1 tsp Cornstarch
- 1/2 tsp Lemon zest
- 1/4 cup/37g Plain flour
- 1/4 cup/37g Cornflour
- 1/4 cup/45g Nativa Sweetener
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground Ginger
- 1/8 tsp salt
- 3 tbsp/60g Unsalted butter
- 2 tbsp/15g rolled oats
Method
- Starting with the Filling, preheat oven to 200 C. Spray or butter a baking tray and set aside.
- Place persimmon slices in a large bowl. Add grated ginger, Natvia, lemon juice, cornstarch and lemon zest. Toss well and transfer to baking dish.
- Next moving on to the Topping, combine oat flour, corn flour, Natvia, cinnamon and salt.
- Cut in chunks of butter until the mixture is crumbly. Add in rolled oats and spread evenly over the persimmon.
- Moving on to Baking them, bake in preheated oven for 30 minutes or until bubbly and topping turns golden brown.
- Remove from oven and let cool for 30 minutes before serving.
- Top with whipped cream or vanilla ice cream. Store leftovers in refrigerator and reheat before serving.
