Continuing with the persimmon recipes because I just love persimmons! This recipe is for my persimmon crumble. Fuyu persimmons are chopped into bite-sized pieces, seasoned with warm spices, and then topped with a yummy crumble. I personally like this recipe more than pumpkin pie, so if you’re looking for an easy alternative for Thanksgiving dinner, this is it! It takes less than an hour to make, and is so much tastier.
What is the difference between fuyu and hachiya persimmons?
Persimmons are a popular fruit in Asian culture. There are 2 main varieties: fuyu and hachiya. Fuyu persimmons are short and hachiya persimmons are taller. In general, persimmons can only be eaten when they’re really ripe or else they taste bitter. For this recipe, I used fuyu persimmons because they hold their shape better in the oven. The pulp of ripe hachiya persimmons are really mushy, so they wouldn’t work for this crumble.
Ingredients, Substitutions & Adjustments
- Fuyu persimmons – I would only use fuyu persimmons for this recipe because they hold their shape better in the oven than hachiya persimmons.
- Lemon juice – Lemon juice adds brightness to the filling, and it prevents the persimmons from oxidizing/turning brown.
- Granulated & light brown sugar – Both sugars add sweetness and moisture to the filling. You can use all granulated and all brown sugar, but I prefer to use both. The difference is brown sugar has molasses which gives the filling a molasses, toffee like flavor.
- Cinnamon, nutmeg, & cloves – These warm spices bring out those fall flavors in the filling. I used the ground version of all these spices. Feel free to use more or less of each spice.
- Corn starch – There is a lot of liquid in this filling between the juices in the persimmon, lemon juice, and the moisture in the sugars, so corn starch helps thicken the mixture.
- All purpose flour – This is the main dry ingredient in the crumble.
- Rolled oats – Rolled oats add a different texture to the crumble. Quick oats also work for this topping.
- Light brown sugar – Adds sweetness to the crumble. You can use either light or dark brown sugar. Dark brown sugar will make the crumble sweeter because it has more molasses.
- Baking powder – Adds a little airiness to the crumble.
- Unsalted butter – Adds a nutty flavor and works to bind the crumble ingredients together.
- Salt – Brings out the flavor of the other ingredients.
Making my persimmon crumble recipe
Preheat oven to 350 degrees F (177 degrees F). 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. 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. Bake for 25-30 minutes until the crumble is golden brown. Top with a scoop of vanilla ice cream and serve!
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- 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
- Preheat oven to 350 degrees F (177 degrees F).
- 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.
- 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.
- Bake for 25-30 minutes until the crumble is golden brown.
- Top with a scoop of vanilla ice cream and serve!
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