Bake_from_Scratch_November-December_2019

november | december 2019 86

PERSIMMON-APPLE CRISP
Makes 1 (9-inch) deep-dish pie

Persimmons take the traditional apple crisp to a
new level of tasty. The Fuyu persimmons’ delicate,
sweet fl avor already has undertones of apple,
along with honey, vanilla, and cinnamon, so it
complements the tart apples here perfectly. The
fruits bake into a tender medley of warm autumn
fl avor piled high with a walnut and oat topping,
which lends the distinct crunch for which the
dessert is named.

3 Fuyu persimmons (435 grams), chopped
1 medium Honeycrisp apple (247 grams),
chopped
1 medium Granny Smith apple (247 grams),
chopped
¼ cup plus 1 tablespoon (39 grams)
all-purpose fl our
¼ cup (50 grams) granulated sugar
¼ cup (55 grams) fi rmly packed light
brown sugar
1 tablespoon (18 grams) vanilla bean paste
1 tablespoon (3 grams) lemon zest
1 tablespoon (15 grams) fresh lemon juice
1 teaspoon (2 grams) ground cinnamon
¼ teaspoon kosher salt
¼ teaspoon ground nutmeg
Walnut Crisp Topping (recipe follows)
Crème Fraîche Caramel (recipe follows)

1. Preheat oven to 350°F (180°C).


2. In a large bowl, toss together persimmons
   and apples. Add fl our, sugars, vanilla bean
   paste, lemon zest and juice, cinnamon, salt, and
   nutmeg, tossing to combine. Let stand for
   10 minutes.


3. Place persimmon mixture in a 9-inch baking
   dish. Top with Walnut Crisp Topping.


4. Bake until topping is golden brown and fi lling
   is bubbly, 35 to 40 minutes. Let stand for
   15 minutes. Serve with Crème Fraîche Caramel.
   Cover and refrigerate for up to 3 days.

WALNUT CRISP TOPPING

Makes about 3 cups

½ cup (63 grams) all-purpose fl our

½ cup (100 grams) granulated sugar

½ cup (110 grams) fi rmly packed light

brown sugar

½ cup (57 grams) chopped walnuts

½ cup (40 grams) old-fashioned oats

1½ tablespoons (4.5 grams) orange zest

1 teaspoon (3 grams) kosher salt

1 teaspoon (6 grams) vanilla bean paste

½ teaspoon (1 gram) ground cinnamon

¼ cup plus 1 tablespoon (71 grams) cold

unsalted butter, cubed

1. In a small bowl, stir together fl our, sugars,
   walnuts, oats, zest, salt, vanilla bean paste, and
   cinnamon. Using your fi ngertips, cut in cold
   butter until pea-size crumbs remain. Squeeze

mixture into small and large clumps. Refrigerate

until ready to use.

CRÈME FRAÎCHE CARAMEL

Makes 1¼ cups

½ cup (120 grams) crème fraîche

2 tablespoons (30 grams) heavy whipping

cream

1 cup (200 grams) granulated sugar

4 tablespoons (60 grams) water, divided

3 tablespoons (42 grams) unsalted butter,

softened

2 teaspoons (8 grams) vanilla extract

1. In a small microwave-safe bowl, combine
   crème fraîche and cream. Heat on high until
   an instant-read thermometer registers 100°F
   (38°C), about 20 seconds.


2. In a medium saucepan, heat sugar and
   3 tablespoons (45 grams) water over high
   heat, being careful not to splash sides of pan.
   (It should be the consistency of wet sand.)
   Use remaining 1 tablespoon (15 grams) water
   to brush down sides of pan, and gently whisk
   to help sugar dissolve. (Do not stir once it
   starts to boil.) Cook until desired light amber
   color is reached. Remove from heat; slowly
   add warm crème fraîche mixture, whisking to
   combine. Add butter, a few pieces at a time,
   whisking until combined. Stir in vanilla. Let cool
   completely.