“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
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.
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.
Divide the crumble mix into four, and mound into the centre of each fruit, pressing down softly.
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.
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.
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.
6 thoughts on “Baked Persimmons with Crumble Topping”
I’ve seen these in the supermarket, bought them and never know what to do with them..as they sadly go bad in the fruit bowl.
But now, this I can def try! Thanks
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
Reblogged this on The TOSSer By Temple Of The Standing Stones.
I didn’t know they grew so big… we always picked small ones …to make persimmon pudding…maybe big as a quarter…
I have never heard of these fruits
I love persimmons! Those look really good.