Im obsessed with this recipe. I use it in the summer with blueberries, and this version in the fall. You could even make this for breakfast the morning of Thanksgiving to get everyone vibing. Its incredibly simple, and tastes like a dream. Enjoy!
For the filling
1 persimmon, thinly sliced
3 apples, thinly sliced
1 tsp cinnamon
2 tsp maple syrup
1/2 lemon, juiced
2 teaspoons tapioca starch
For the crumble crust
1 cup almond flour
3⁄4 cup oats
1⁄4 cup maple syrup
1 teaspoon baking powder
1⁄2 teaspoon salt
5 tablespoons solid coconut oil
2 tablespoons chopped pecan
Preheat the oven to 350.
Add apples, persimmons, maple syrup, and tapioca starch to a medium bowl and toss until coated. Set the mixture aside while you make the crust.
In a bowl, mix the almond flour, oats, honey/maple syrup, baking powder, pecans, and salt. Mix with a spoon until combined.
Add the coconut oil and use your fingers to work it! Mix with your fingers until everything is combined and a crumbly like dough is made.
Press the dough evenly into the pan
Pour the apples over the crust, then arrange the sliced persimmons over the top to make a flower like shape. This is optional but it sure does look pretty!
Bake for 30-40 minutes or until the filling is bubbling and the crust is lightly brown. Let it cool and serve with your fav vanilla ice cream or just eat it right out of the pan!
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