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            | Persimmon Apple Cobbler
I can't wait for early fall when the first persimmons start coming onto the market and the prices become reasonable. This is one of my favorite ways to enjoy two of my favorite fall fruits. This mixture of persimmons and apples under an almond topping is sure to be the grand finale of any meal. The beautiful color combined with heavenly aroma will be sure to tempt even the fullest of stomachs. It is also very low in fat, an extra bonus. 4 persimmons, peeled, seeded, and thinly sliced 4 cooking apples, peeled, cored, and thinly sliced 1 tablespoon honey 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice Topping: 1/2 cup old fashioned oats 1/3 cup ground almonds 2 tablespoons whole wheat flour 1 teaspoon ground cinnamon 1/3 cup honey 1 teaspoon pure almond extract 1/2 teaspoon pure vanilla extract 3 tablespoons margarine Preheat the oven to 350 degrees and lightly grease a 9 inch pie pan. In a large bowl mix together the first five ingredients. Gently press the mixture into the prepared pie pan, Bake for 40 minutes. In a medium bowl mix the oats, almonds, flour, and cinnamon. Drizzle with the honey, almond extract, and vanilla. Cut in the margarine with a pastry blender until well mixed. Remove the pie pan from the oven and add the topping. Bake for 20 minutes more, or until crisp. |
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