Persimmon and Apple Crumble
Persimmon and Apple Crumble, a warm fruity dessert topped with a sweet, crunchy, crumbly topping. Perfect when served with cream, mascarpone or ice cream.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- 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.