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Breads and Baked Goods - Salads and Stuff - Soups
Vegetables - Main Dishes - Desserts

Persimmon Crisp

6 cups ripe persimmons, seeded and sliced
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
6 tablespoons butter, softened and divided
2 eggs
1 cup sugar
1-1/2 cups biscuit baking mix, divided
1/2 cup pecans, chopped
1/3 cup brown sugar, packed
Whipped cream or vanilla ice cream for garnish

Mix the persimmons and spices and place in a greased 8-by-8-inch pan. Beat milk, 2 tablespoons butter, eggs, sugar and 1/2 cup biscuit baking mix until smooth; about 15 seconds in the blender or one minute with a hand mixer.
     Pour over persimmons and spices. Mix together remaining biscuit baking mix, pecans, brown sugar and remaining butter. Stir until crumbly and sprinkle over fruit. Bake at 350 degrees for one hour or until a knife inserted in the center comes out clean. Cool and serve with whipped cream or vanilla ice cream.