Persimmon Crumble
This persimmon crumble recipe includes fuyu persimmons seasoned with warm spices and topped with a yummy crumble.
Servings: 6 people
Calories: 401kcal
Equipment
Ingredients
Persimmon Filling
- 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
Crumble Topping
- 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
- 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!
Nutrition
Calories: 401kcal | Carbohydrates: 63g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 254mg | Potassium: 306mg | Fiber: 1g | Sugar: 17g | Vitamin A: 473IU | Vitamin C: 50mg | Calcium: 74mg | Iron: 3mg