Baked Persimmon With Oat Crumble (Printable)
Tender persimmons baked with spiced oat crumble topping
# Ingredient List:
→ Persimmons
01 - 4 ripe persimmons, halved and seeds removed
→ Filling
02 - 2 tablespoons brown sugar
03 - 1 teaspoon ground cinnamon
04 - 1/2 teaspoon ground ginger
05 - 1/4 teaspoon ground nutmeg
06 - 1 teaspoon lemon juice
→ Oat Crumble
07 - 1/2 cup rolled oats
08 - 1/3 cup all-purpose flour
09 - 1/4 cup cold unsalted butter, cubed
10 - 1/4 cup brown sugar
11 - 1/4 cup chopped walnuts or pecans
12 - Pinch of salt
# How to Make:
01 - Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold the persimmon halves in a single layer.
02 - Arrange the persimmon halves, cut side up, in the prepared baking dish.
03 - In a small bowl, mix 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, and lemon juice. Spoon this mixture evenly over the persimmons.
04 - In a medium bowl, combine oats, flour, 1/4 cup brown sugar, salt, and nuts. Add the cold butter and rub with your fingertips until the mixture resembles coarse crumbs.
05 - Sprinkle the oat crumble generously over the persimmons.
06 - Bake for 30-35 minutes, or until the topping is golden brown and the persimmons are soft and bubbling.
07 - Allow to cool slightly before serving. Serve warm, optionally with a scoop of vanilla ice cream or Greek yogurt.
# Helpful Tips:
01 -
- The baked persimmons become impossibly tender, almost like a warm fruit preserve
- The crumble topping gets golden and slightly crisp while staying buttery underneath
02 -
- Underripe persimmons can be unpleasantly astringent. If yours feel rock hard, let them sit on the counter for a few days until they yield to gentle pressure.
- The crumble will continue to crisp slightly as it cools, but it is meant to be tender rather than rock-hard.
03 -
- Work the butter into the crumble quickly with cold hands to keep it from melting
- If the top starts browning too quickly, tent the dish loosely with foil