Recipe: Persimmon and/or apple crisp adjusts to fruit on hand
Fuyu persimmons and apples work well together in this fall-flavors crisp. Debbie Arrington
Fuyu persimmons – the squat orange variety that’s shaped like a tomato – pair well with apples. They go together great in this flavorful fall dessert that also works well for brunch or midday snacks. Crisps travel well, too; that's an asset during a season full of get-togethers.
Fuyus (unlike pointy Hachiya persimmons) can be eaten crisp or cooked. This crisp can be made with all persimmons or all apples, but it’s best with half of each. Choose an apple variety with some tartness that also holds its shape (think Granny Smith or McIntosh). Vary the sugar depending on the tartness of the apples.
Serve warm or room temperature, with or without whipped cream or ice cream. Refrigerate any leftovers.
Persimmon and/or apple crisp
Makes 6 to 8 servings
Ingredients:
5 cups Fuyu persimmons and/or apples, peeled and thinly sliced
1 to 2 tablespoons lemon juice
¼ to ½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
Butter or cooking spray to grease pan
Topping:
¼ cup all-purpose flour
½ cup quick cooking oats
½ cup brown sugar, packed
¼ cup (½ stick) butter or margarine
½ cup walnuts or pecans, chopped (optional)
Instructions:
Preheat oven to 375 degrees F. Butter or oil-spray an 8-inch casserole or baking dish; set aside.
Core, peel and thinly slice persimmons and/or apples. Toss with lemon juice.
In a large bowl, mix together granulated sugar, 2 tablespoons flour and cinnamon. Toss fruit with sugar-flour mixture to coat.
Transfer fruit mixture to prepared baking dish.
Prepare topping: In a medium bowl, mix together remaining flour, oats and brown sugar. With a pastry blender or two knives, work butter into flour mixture until crumbly. Stir in chopped nuts, if desired.
Spoon topping over fruit mixture. Put baking dish on top of a cookie sheet, to catch any spills if filling bubbles over while baking.
Bake in preheated 375-degree oven until top is golden brown and fruit is bubbly, about 40 to 45 minutes. Remove from oven and let cool at least 15 minutes before serving.
Serve warm or at room temperature, with whipped cream or ice cream if desired.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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