Try this yummy off-the-cuff Mixed Fruit Crisp I made without using any measurements (I’m making up approximations for this newsletter). Peel and slice a couple of each peaches, apples, and pears. Add about about 1/2 cup sugar, and a handful of broken pecans, then stir it all up and let it sit while mixing up a crumb topping of 1 cup oats, a scant cup flour, 1/2 cup brown sugar, 1/2 t. cinnamon, 1 t. vanilla and 3/4 stick of butter. Cut in the butter and mix in until well incorporated (I used my fingers to finish). Mix in another handful of pecans. Back to the fruit mixture: stir in a good bit (half cup?) of the persimmon pulp, pour into a buttered baking dish and top with crumb mixture. Bake at 375 until browned and bubbly. Eat some hot, let it cool, eat some more. Throw it in the fridge, and have some for breakfast. The crumb mixture might benefit from a dash of salt.