Description
This persimmon crumble is a warm, comforting dessert featuring tender, honeyed persimmons baked under a buttery, cinnamon-spiced oat topping.
Ingredients
Units
Scale
For the Crumble Topping:
- 1 cup (84 g) old fashioned rolled oats
- 3/4 cup (70 g) all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup (1 stick, 113 g) unsalted butter, cold and cubed
- 1/2 cup (100 g) granulated sugar
- 3 Tbsp cornstarch
- 1 tsp ground cinnamon
- 250 g fuyu persimmons (~3 persimmons), peeled and diced
- 1/2 Tbsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a seasoned 10-inch cast iron skillet (or a similarly sized baking dish).
- In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cubed butter (or use a pastry blender or fork until large crumbs form). Chill in the freezer for at least 15 minutes.
- In the skillet, whisk together sugar, cornstarch, and cinnamon. Add diced persimmons and vanilla extract, then toss gently to combine.
- Sprinkle the crumble topping evenly on top of the persimmon filling.
- Place the skillet in the oven and bake for 55-60 minutes, until the topping is golden brown and the filling is bubbling.
- Let the crumble cool on a wire rack for at least 30 minutes before serving.
Notes
Cover tightly or place in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven at 350°F (175°C) for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 6