4 cups fruit approximately 3 persimmons and 3 pears, cut into bite-size pieces
4 tablespoons ginger jam
1/4 cup flour
1 tablespoon lime zest
1/2 lime juiced
1/8 teaspoon cracked black pepper
Ingredients for Topping
1 cup flour
3/4 cup brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter cut into chunks
1 teaspoon ginger powder
Ingredients for Lavender Syrup
1/2 cup sugar
1/2 cup water
6 stems lavender tied together
1/4 teaspoon vanilla
In an 8 inch square baking dish, combine first 6 ingredients together, mixing well.
Preheat oven to 375 degrees. Put all topping ingredients, except rolled oats, into a food processor. Pulse until combined and small peas of butter are still visible. Add rolled oats and pulse twice.
Pour out topping evenly over fruit. Bake for 35 minutes or until golden brown and crisp.
Boil sugar and water together and reduce by one third. Turn off heat, add lavender and vanilla. Steep for 40 minutes, strain into a jar and refrigerate
Add about 1 tablespoon to whipped cream or 1/2 cup of sour cream, or use straight on pancakes.
I serve the crisp warm with a dollop of sour cream, which is infused with a dash of lime juice and lavender syrup, and top it all with a sprinkle of cracked black pepper.
Note: Ginger jam is British. Commercially it is made by President’s Choice, Robertson’s and Dundee, but is sometimes hard to find in the U.S. If unavailable, the jam could be replaced with 1/2 cup candied ginger and 1/4 cup sugar.