How is everyones 2015 going so far? Up here in Scotland its still in the depths of winter and its very cold, especially at nights. So as far as I am concerned warm comforting desserts are the order of the day and this Persimmon and Apple Crumble fits the bill perfectly.
This dessert is just the ticket to help fight those wintery blues. The lightly spiced fruit is warming and juicy. Have you tried persimmons before? They are kinda hard to describe but when they are ripe they are soft, sweet and very juicy. And their bright orange flesh is just so pretty in food!
I added the apple for texture and flavour, nothing much beats apple in a dessert like this 😀
The topping is sweet and crunchy and my favourite part, even as a kid I loved it when I got an extra large chunk of the crumble topping. I’ve added in some oats to this topping because when they toast up they have a lovely nutty flavour and a great crunchy texture.
I made a pretty small crumble but the ingredients can easily be doubled for a larger dessert. But this was plenty big enough for what we needed.
I think its because its what I grew up with, but I really love my fruit crumbles served with pouring cream. Fruit and cream to me is just heavenly 😀 But in the past I have enjoyed crumbles with mascarpone or ice cream. It’s just a personal preference.
So I can see myself having to hanker down with cold busting food for minimum the next few weeks. Soups, stews and slow cooker hot chocolate at the ready. I refuse to get caught out with the winter blues!
And this persimmon and apple crumble will definitely help. What about you, what comfort foods do you turn too to beat the winter blues?
- 3 ripe persimmons, (cut into medium sized chunks)
- 1 medium dessert apple, (cut into small sized chunks)
- 100 grams light brown sugar - divided, (1/2 cup lightly packed)
- 2 tablespoons cold water
- a pinch ground nutmeg
- 45 grams oats, (1/2 cup)
- 15 grams flour, (1/8 cup)
- 1 teaspoon ground cinnamon
- 55 grams unsalted butter - cold, (1/4 cup)
- a pinch of salt
- Top, tail and peel your fruit. Chop the persimmons up into medium sized chunks and the apple into small chunks.
- Place the chopped fruit in a medium sized saucepan with 25 grams (1/8 cup) of your sugar along with the water and your pinch of ground nutmeg.
- Over a low to medium heat gently heat the fruit for 10 to 12 minutes stirring occasionally till the fruit is soft and warm through.
- While your fruit is warming preheat your oven to 190C / 375F / Gas mark 5 and get a 9 inch (24cm) pie plate / dish near to hand.
- Pour the rest of the sugar, which should be 75 grams (3/8 cup) into a medium sized mixing bowl and add in the oats, flour, ground cinnamon, butter and salt.
- Using your finger tips lightly rub everything together till it is all pebbly looking.
- Once your fruit has finished softening up pour it into your dish and cover it with the crumble mixture. Make sure you fully cover the fruit completely.
- Pop it in the oven for 25 to 30 minutes. Take it out of the oven once the topping has crisped up and turned a lovely golden colour. It shouldn't take much more than 25 minutes as the fruit is already cooked.
- Once golden brown take it out of the oven and allow it to cool slightly for 5 minutes then serve.
- This crumble goes well with cream, mascarpone or ice cream. If you don't finish it in one siting let it cool to room temperature cover it and place it in the fridge for up to 2 days.