Baked Persimmon With Oat Crumble (Print)
Tender persimmons with spiced oat topping for cozy autumn evenings
# Ingredient list:
→ 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
# Directions:
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 30–35 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 Tips:
01 -
- The persimmons become impossibly tender and almost jammy underneath that crisp, spiced topping
- It comes together in under 15 minutes of active time but tastes like you fussed over it for hours
02 -
- Persimmons vary wildly in sweetness, so taste one before you start and adjust the sugar accordingly
- If your crumble starts browning too quickly, tent the dish loosely with foil for the last 10 minutes
03 -
- Work quickly with the cold butter and don't let it warm up too much in your hands
- Look for persimmons that yield slightly to gentle pressure but still feel firm