Persimmon Apple Crumble

Crust

• 1 1/2 C flour
• 1 1/2 C sugar
• 2 Tbl. milk
• 1/4 tsp. salt
• 1/2 C oil

1. Mix flour, salt and sugar.
2. Make a well in the middle and add the milk and oil. Mix until all ingredients are blended.
3. Form evenly to cover the bottom and edges of a 9 inch pie pan.

Filling

• 4 C Pink Lady or Fuji apples, peeled and thinly sliced
• 2 C Fuyu persimmons, thinly sliced
• 3/4 C sugar
• 2 Tbl. flour
• 1 tsp. cinnamon

1. Mix all ingredients thoroughly and fill piecrust.
2. Bake crust and filling for 25 minutes at 375 degrees using the center rack.

Topping

• 1 C flour
• 1/2-1 C sugar
• 1 stick butter, firm
• 3/4 C chopped crispied almonds

1. While pie is baking, make the topping.
2. Mix dry ingredients well.
3. Cut butter into small pieces and blend into dry mixture using hands until a course mixture is formed.
4. When pie has cooked for 25 minutes, carefully remove from oven.
5. Starting on the outside, crumble topping over the filling until completely covered.
6. Bake an additional 25 minutes, or until top is golden brown.

Chef's Note: This recipe was adapted from Annie Main at Good Humus Farm. The recipe called for 1 cup of sugar in the topping. While my family liked it, I thought it could use less sugar and still be good. You might want to adjust the sugar amounts to your liking. I also used Nourishing Traditions crispy nuts in the topping. Here's a link for how to make them. This recipe was really fast and easy to make. I made it for myself for dinner one rare night when my family were all out and about. We've been eating it for breakfast all this week, too!