Baked Persimmon With Oat Crumble (Printable)
Sweet persimmons baked with cinnamon and topped with a buttery oat crumble for a cozy fall dessert.
# Ingredient List:
→ Persimmons
01 - 4 ripe Fuyu or Hachiya persimmons, halved and seeds removed
→ Filling
02 - 2 tbsp brown sugar
03 - 1 tsp ground cinnamon
04 - 1/2 tsp ground ginger
05 - 1/4 tsp ground nutmeg
06 - 1 tsp 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 (optional)
12 - Pinch of salt
# Steps:
01 - Preheat the oven to 350°F. Lightly grease a baking dish large enough to hold the persimmon halves in a single layer.
02 - Place the persimmon halves cut side up in the prepared baking dish.
03 - In a small bowl, combine 2 tbsp brown sugar, cinnamon, ginger, nutmeg, and lemon juice. Mix thoroughly.
04 - Spoon the spiced sugar mixture evenly over the cut surface of each persimmon half.
05 - In a medium bowl, combine rolled oats, flour, 1/4 cup brown sugar, salt, and nuts if using. Add cold butter cubes and rub with fingertips until mixture resembles coarse crumbs.
06 - Sprinkle the oat crumble generously over the persimmons, covering the filling completely.
07 - Bake for 30 to 35 minutes until the topping is golden brown and the persimmons are tender and bubbling.
08 - Allow to cool slightly before serving. Serve warm, optionally with vanilla ice cream or Greek yogurt.
# Expert Advice:
01 -
- The way your kitchen smells like cinnamon and cozy autumn evenings
- That perfect moment when warm fruit meets cold vanilla ice cream
02 -
- The difference between Fuyu and Hachiya persimmons matters for texture
- Cold butter is non negotiable for that crispy crumble topping
03 -
- Rub the butter into the dry ingredients quickly so it stays cold
- Look for persimmons that give slightly when pressed but are not mushy