(Nancy Kaufman) #1

november | december 2019 86

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),
1 medium Granny Smith apple (247 grams),
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.

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.

Makes 1¼ cups

½ cup (120 grams) crème fraîche
2 tablespoons (30 grams) heavy whipping
1 cup (200 grams) granulated sugar
4 tablespoons (60 grams) water, divided
3 tablespoons (42 grams) unsalted butter,
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

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