American•indulgent
Persimmon Crumble
This persimmon crumble recipe includes fuyu persimmons seasoned with warm spices and topped with a yummy crumble.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb fuyu persimmons (sliced into 1 inch pieces)
- 1 tsp lemon juice
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 tsp corn starch
- ¼ tsp salt
- 1 cup all purpose flour
- ½ cup rolled oats
- ¼ cup light brown sugar
- ¾ tsp baking powder
- ½ cup unsalted butter (melted)
- ¼ tsp salt
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees F).
- 2
Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. I used a small oval baking dish that is 10 inches by 7 inches. Make sure the persimmons are evenly coated in the sugars and spices.
- 3
In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
- 4
Bake for 25-30 minutes until the crumble is golden brown.
- 5
Top with a scoop of vanilla ice cream and serve!