Persimmon Crumble Pie

I wait all year for Persimmons to be in season. It's a short one! They are perfect for Thanksgiving as they look like little pumpkins! I love pie, but it's often way too sweet for me. I've included a nice mildly sweet version that you can adjust to your sweetness level.  This pie is also super made with Granny Smith APPLES! I had two pie crusts, so one of each it is!

(Recipe is for one pie)



1 9" GF Pie crust (or a nice home made paleo one)
7 Persimmons or 4 Granny Smith apples
1 Tbs. Sweetener of choice (I used Birch Xylotol today)
1 Tbs. Arrrowroot or Tapioca starch

Crumble:
​1 cup of nut flour of choice (see my macadamia version here)
1 Tbs. Nut butter (I used almond butter)
1/8 cup Sweetener of choice
1/8 cup Walnut oil (or melted coconut, butter...)
1/2 tsp. Apple pie spice
1 pinch Sea salt
1 tsp. Vanilla

Parchment paper 
Foil

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Chop persimmons or apple into small chunks. Preheat oven to 350 F.

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Fill your crust as high as you dare. I found this one to be the max! It was 5 apples. (That's why I suggested 4). Made a bit of a spill over in the oven while baking.

​If you use a different fruit like cherries or peaches, just leave out the apple pie spice. Delicious!

Add 1 Tbs. of your sweetener of choice on top of the fruit. 

And then add the arrowroot. This just makes the juice from the fruit thicken as it cooks. 

Mix all the crumble toppings so that you get a nice mixture of dry and wet crumble. Place on top of pie. Patting it in...

Cover with parchment paper and then foil. I do this so that the foil doesn't touch the food. Aluminum is handy, but not healthy. 

Bake at 350 for 1.5 hours covered.
Then 15 min uncovered.

Oh.... yeah! Try not to burn your tongue!