Baked Persimmons with Crumble Topping

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“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.”
~ Samuel Butler

 

Persimmons are one of my favourite autumn treats. I use the non-astringent variety for this recipe. These fuyu persimmons can be eaten crunchy like an apple, or left to soften so that the interior of the fruit becomes jelly-like. This recipe works best with fruit that are firm and ripe, but not yet soft.

Eating this dessert is decadent luxury, but it’s a healthy one! Persimmons are high in B group vitamins, vitamin C and anti-oxidants, especially those that are anti-tumor and anti-inflammatory. The baked persimmon is soft, fragrant and luscious, and the topping is sweet, crispy and well textured. Teamed with some cream or ice-cream it’s a show stopper!

Baked persimmons are very easy and this recipe that works beautifully as a hot dessert, but also makes a tasty breakfast served warm or cold with yogurt.

*This recipe is sugar-free and gluten-free. It can also easily be made vegan and dairy-free.

Ingredients to serve four:

4 x fuyu (non-astringent persimmons), 1 tablespoon of butter or your favourite butter alternative, 1 tablespoon of almond meal, 2 tablespoons of flaked almonds, 3 medjool dates, 1 tablespoon shredded coconut (non-sweetened), 1/2 teaspoon cinnamon,

plus 1 cup of hot water, 1 tablespoon of honey, 1/2 teaspoon ground cinnamon

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Method:

Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Wash the persimmons and pat dry.

Use a sharp knife to cut the leaves and a small disk of fruit from the top of each persimmon, creating a small depression.

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To make the crumble topping remove the seeds from the dates and cut into small pieces. Mix together with the butter, almonds and almond meal, coconut and cinnamon.

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Divide the crumble mix into four, and mound into the centre of each fruit, pressing down softly.

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Place persimmons in a small ovenproof bowl. Mix the hot water, honey and cinnamon together and pour into dish, being careful not to get any on the crumble topping.

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Place into the oven and bake for forty-five minutes, or until topping is golden and crispy and fruit is soft to the touch.

Remove from oven.

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Serve with thick cream and a drizzle of honey. A good ice-cream or yogurt is also a yummy serving option.

Mine was served with double cream, honey, and a couple of gluten-free almond bread biscuits.

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5 thoughts on “Baked Persimmons with Crumble Topping

  1. THANK YOU THANK YOU these look absolutely dvine and not at all what I had invisioned. Can’t wait to try some but will have to wait until our winter so thanksgiving dessert has just been decided upon. God bless you ,Ben and the doggies

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