Baked Persimmon With Oat Crumble (Printable Version)
Tender persimmons baked with cinnamon, ginger, and nutmeg, topped with a buttery oat crumble for a cozy autumn treat.
# What You'll Need:
→ Persimmons
01 - 4 ripe persimmons (Fuyu or Hachiya), 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 (optional)
12 - Pinch of salt
# How To Make It:
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 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 if using. 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 to 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.
# Expert Advice:
01 -
- The contrast between soft, jammy fruit and crunchy spiced topping is absolutely magical
- It comes together faster than pie but tastes just as impressive
02 -
- Overripe persimmons will collapse completely during baking, so choose ones that give slightly but still feel firm
- Adding a splash of water to the bottom of the pan prevents burning if your fruit is particularly juicy
03 -
- Cut a tiny slice off the bottom of each persimmon half so they sit flat without wobbling
- Mix the crumble in a food processor if you want it finer and more uniform