Persimmon Crumble

cooking-therapy.com
serves 4-6
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

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Preparation​​​

• 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!

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