Persimmon-Apple-Raspberry Crisp

This super yummy dish was made by hubby! I merely assisted him. :o) Hubby watched a Chef John's apple crisp via youtube and then went on to make his persimmon apple and raspberry version.

The above is 6 persimmons, 2 apples and 1/4 cup unsalted butter cooking in a non-stick pan on low to medium heat. Just don't burn the fruits!

The above is made with 1/2 cup melted butter, 1/2 cup flour, 1/4 cup rolled oats, 1/4 cup some kind of granola cereal that included oats, 1/2 cup grapenuts cereal, 1/4 cup brown sugar and 1/4 cup granulated sugar (PS: you can cut out the granola cereal and simply add more rolled oats.)

Back on the stove, we added 1/3 cup brown sugar, a little bit of water, a pinch of salt and as much cinnamon as my heart desired, which was a lot (our cinnamon powder is pretty old) and let the fruits simmer until softened. I think I also added 1/2 tsp of pumpkin spice too. [We skimped out on the lemon (that's where the raspberries come in) and white sugar because we had no lemons on our tree as it was seriously trimmed back and the fruits were pretty sweet already, respectively].

Here is where I would mix in a handful of raspberries.

Topped with the crisp topping.

Twas baked in a preheated oven of 375°F for 25-30 minutes or until topping is nicely browned.

Super yummy! You definitely need something acidic to cut into the sweetness. Adding the tart raspberries with this crisp made it so much more amazing instead of overly sweet. Mm-mmmm good!!