Baked Persimmon With Oat Crumble (Printable version)

Tender persimmons baked with cinnamon, ginger, and nutmeg, then topped with a buttery oat crumble.

# Ingredient list:

→ Persimmons

01 - 4 ripe persimmons (Fuyu or Hachiya), halved and seeds removed

→ Filling

02 - 2 tbsp brown sugar
03 - 1 tsp ground cinnamon
04 - 1/2 tsp ground ginger
05 - 1/4 tsp ground nutmeg
06 - 1 tsp 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 tbsp 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, almost like custard, while staying bright and sunny in flavor
  • That oat crumble gets perfectly golden and spiced, the kind of topping that makes you sneak bites straight from the pan
02 -
  • Underripe persimmons can be unpleasantly astringent, so make sure yours yield slightly to gentle pressure before baking
  • The crumble might seem loose when you sprinkle it, but it will bake together into those perfect crispy clusters
03 -
  • Work quickly with the cold butter and dont overmix the crumble or it can become tough instead of tender
  • If the top starts browning too quickly, tent the dish loosely with foil for the last ten minutes of baking

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