Baked Persimmon With Oat Crumble (Print Version)
Sweet, tender persimmons baked with a golden spiced oat topping
# What You'll Need:
→ Persimmons
01 - 4 ripe persimmons, Fuyu or Hachiya variety, halved with 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
12 - Pinch of salt
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Lightly grease a baking dish large enough to hold persimmon halves in a single layer.
02 - Place persimmon halves cut side up in the prepared baking dish.
03 - In a small bowl, combine 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, and lemon juice. Mix thoroughly until well blended.
04 - Spoon the spiced sugar mixture evenly over each persimmon half.
05 - In a medium bowl, combine oats, flour, 1/4 cup brown sugar, salt, and nuts if using. Add cold butter and rub with fingertips until mixture resembles coarse crumbs.
06 - Sprinkle oat crumble generously over the filled persimmons.
07 - Bake for 30 to 35 minutes until topping is golden brown and persimmons are tender and bubbling.
08 - Allow to cool slightly before serving. Serve warm, optionally topped with vanilla ice cream or Greek yogurt.
# Expert Suggestions:
01 -
- The contrast between the soft, jammy persimmons and the crispy oat topping is absolutely perfect
- It comes together in under 15 minutes of active prep but tastes like something from a fancy bakery
02 -
- Overripe Hachiya persimmons will almost melt into a sauce, while firmer Fuyu will hold their shape better during baking
- Work quickly with the butter and avoid using warm hands, or your crumble may turn out tough instead of tender
03 -
- If your persimmons are very firm, give them an extra 5 to 10 minutes in the oven to ensure they are tender throughout
- Toast the nuts in a dry pan for 3 minutes before adding them to the crumble for deeper flavor