Baked Persimmon With Oat Crumble (Printable)

Tender persimmons baked with warm spices and topped with golden oat crumble for a cozy autumn dessert.

# What You'll Need:

→ Persimmons

01 - 4 ripe Fuyu or Hachiya persimmons, 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
12 - Pinch of salt

# How-To Steps:

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 baking 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. 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 vanilla ice cream or Greek yogurt.

# Expert Advice:

01 -
  • The contrast between the soft jammy persimmons and crisp spiced topping is absolutely magical
  • It makes your entire kitchen smell like cinnamon and cozy autumn evenings
  • Simple enough for a weeknight but impressive enough for dinner party dessert
02 -
  • Fuyu persimmons are squat and can be eaten firm while Hachiya are elongated and need to be fully soft before using
  • The crumble can be made ahead and kept in the fridge for up to two days
  • These reheat beautifully in a low oven for about 10 minutes if you have leftovers
03 -
  • Work quickly with the butter so it stays cold until the crumble hits the oven heat
  • If your persimmons are quite large you might need an extra five minutes of baking time

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