Gingered persimmon and Asian pear crisp from The San Francisco Chronicle Cookbook by Michael Bauer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 03, 2021

    I made 2/3 of the fruit with the full amount of topping and was happy with that ratio as the topping quantity wasn't that generous. I substituted Fuji apple for Asian pear and orange for tangerine and used old-fashioned rolled oats for "whole oats" (not sure what that meant). Despite the relatively small amount of sugar, the crisp was plenty sweet. I baked the crisp an extra 5 minutes for better browning. Ginger, persimmon, and orange went very well together. I liked this a lot, but apparently my family doesn't love persimmons that much.

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