I've had my eye on this recipe for Raw Persimmon-Apple Crisp since seeing it over at Swell during last year's Vegan MoFo. Unfortunately, the birds had their fill of the fuyu persimmons from the backyard tree before I could get my hands on a single fruit; too upset about having to purchase persimmons last season (for the first time in years, by the way), I skipped it altogether. This season, birds and humans are sharing the goods more evenly, so I once again have an indefinite supply of one of my favorite fruits.
Martha Stewart. Her recipe for Cranberry-Pear Crisp sounded oh-so-wonderful; it's not only another easy dessert, but it also calls for the fresh cranberries and pears I happened to have (and still do, actually) crowding the refrigerator. I baked a half-sized crisp, making the necessary vegan-butter-for-dairy-butter swap, then adding lemon zest and fresh ginger to the filling for a little extra zing. I also reduced the amount of fat in the topping and threw in a handful of chopped, raw walnuts.
***A huge "thank you" goes out to The Raw Cooked Vegan and Scissors and Spice for passing along the Liebster Award to me. It's an honor to be recognized by these two wonderful blogs (and the equally lovely writers behind them). I do so appreciate the blogger love/Liebe!