Fall Crisp Recipe

Name: Fall Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Pear, Cored, Sliced; 2 cups Apple, Cored, Peeled, Sliced; 1 cup Persimmons, Cut Top Off, Peel Then Slice; 1/2 cups Pomegranate Arils; 1/2 Tablespoons Lemon Juice; 2 teaspoons Cinnamon, Divided; 2 Tablespoons Maple Syrup; 1 cup Old Fashion Oats; 3 Tablespoons Brown Sugar; 3 Tablespoons Butter, Cold

Servings: persons

2 cups Pear, Cored, Sliced
2 cups Apple, Cored, Peeled, Sliced
1 cup Persimmons, Cut Top Off, Peel Then Slice
1/2 cups Pomegranate Arils
1/2 Tablespoons Lemon Juice
2 teaspoons Cinnamon, Divided
2 Tablespoons Maple Syrup
1 cup Old Fashion Oats
3 Tablespoons Brown Sugar
3 Tablespoons Butter, Cold

1
Preheat oven to 350 F. Spray a medium size (9x9 or similar)baking dish with cooking spray; set aside.
2
In a large bowl add pears, apples, persimmons, pomegranate arils, lemon juice and 1 teaspoon of cinnamon. Mix well. Stir in maple syrup and place fruit in prepared baking dish.
3
In the same bowl you used for the fruit, add oats, brown sugar, 1 teaspoon cinnamon and butter. With your hands, mix it all together and sprinkle on top of fruit.
4
Bake in oven for 30 minutes or until top is browned and fruit is bubbly.
5
Serve with vanilla ice cream or vanilla yogurt.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Pear, Cored, Sliced, 2 cups Apple, Cored, Peeled, Sliced, 1 cup Persimmons, Cut Top Off, Peel Then Slice, 1/2 cups Pomegranate Arils, and more.

Yes, Fall Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fall Crisp

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