This Persimmon Apple Crumble is the perfect easy and healthy dessert! I love making fruit crisps for holidays because they are easy to prepare ahead and everyone loves them. Top this healthy persimmon dessert with vanilla ice cream or coconut ice cream.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
- 1 The Perfect Fruit Crisp for Winter
- 2 Ingredients You’ll Need:
- 3 Perfect Baking Year Round
- 4 How to Make a Persimmon Apple Crumble
- 5 Variations for your Perfect Dessert
- 6 Other Fruit Crisp Desserts
- 7 Persimmon Apple Crumble
The Perfect Fruit Crisp for Winter
If you’ve never tried a persimmon, I have a great recipe to use them in!
Persimmons are very popular in Asia, but somewhat obscure in North America. The next time you see these beauties hanging out in the produce section, pick a few up.
It’s hard to explain what a persimmon tastes like. It’s sweet, and has a mild cinnamon flavor. What really has me hooked on them is the delicate skin. The fruit is eaten with the skin and it has a really unique and delicious texture.
When you pick up persimmons to make this fruit crumble, be sure to grab some extras to snack on.
The apples add a tart flavor, and the fruit is covered in a delicious oatmeal-macadamia nut topping. The perfect sweet and crunchy addition!
Ingredients You’ll Need:
- Persimmons (I used fuyu persimmons, but feel free to use hichaya persimmons – if you use hichaya, wait until they are very soft and ripe!)
- Tart Apples (I used honey crisp)
- Lemon Juice
- Maple Syrup
- Arrowroot starch
- Sea salt
- Oatmeal (gluten free, if necessary)
- Oat flour (for this recipe, I recommend throwing some whole oats into a blender and processing for the flour)
- Macadamia Nuts (feel free to omit, or sub walnuts, pecans, or almond!)
- Sea Salt
- Maple Syrup
- Coconut Oil
Perfect Baking Year Round
This Persimmon Apple Crumble was baked to perfection in my Sharp European Convection Oven. It’s the ideal oven for a wide range of uses, and especially helpful during the holiday season, when lots of dishes are being baked and oven space is at a premium.
It has a roomy interior, meaning multiple dishes can baked or reheated at the same time.
This crisp can be made ahead of time. Assemble it, then wrap it in foil and put it in the fridge until you’re pulling your turkey or prime rib out of the oven. Pop it in to bake, and after your meal is over, dessert will be ready to serve warm!
Hop on over to Sharp’s website to see if their luxury appliances are the right fit for your dream kitchen!
How to Make a Persimmon Apple Crumble
Step 1: Peel and slice the apples, and slice the persimmons, removing any seeds they might have. Add the fruit to an 8×8 or similar sized baking pan.
Step 2: Sprinkle the arrowroot, cinnamon, and sea salt over the fruit. Drizzle the lemon juice and maple syrup. Using your hands or a fork, toss the fruit to evenly coat the fruit.
Step 3: In a medium sized mixing bowl, add the oatmeal, oat flour, macadamia nuts, cinnamon and sea salt. Mix well. Drizzle in the maple syrup and coconut oil, and mix to evenly combine.
Step 4: Top the fruit mixture with the crumble topping.
Step 5: Bake the crumble wrapped tight in foil for 45 minutes, remove the foil, and return it to the oven for an additional 20 minutes, until the topping is browned and the fruit is bubbling. Allow to cool for at least 20 minutes before serving so the fruit filling will thicken.
Variations for your Perfect Dessert
Make this Gluten Free: Be sure to use certified gluten free oatmeal for this recipe to keep it gluten free.
Make this Nut Free: Omit the macadamia nuts. You can add pumpkin seeds or sunflower seeds if you’d prefer, or the topping is also delicious with about 1/3 cup of unsweetened coconut also.
Try Other Nuts: Don’t have macadamia nuts on hand? It’s okay — substitute pecans, walnuts or almonds in place of the macadamias.
Other Fruit Crisp Desserts
Persimmon Apple Crumble
- 1 pound persimmons cut in slices and seeds removed
- 1 pound apples (tart, like honey crisp, pink lady, or gravenstein) peeled, cored and cut into thin slices
- 2 teaspoons arrowroot powder
- 1 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Preheat the Sharp European Convection oven to 350º F.
- Add cut fruit to an 8×8 or similar sized baking dish.
- Sprinkle the fruit with arrowroot flour, cinnamon and sea salt. Drizzle the fruit with maple syrup and lemon juice. Toss the fruit to evenly coat.
- Top the fruit with the crumble topping, and wrap the baking dish tightly in foil. Bake the crumble covered for 45 minutes.
- Remove the foil, and bake until the topping is lightly browned, about 20 minutes. The fruit should be bubbling.
- Allow the dessert to cool for about 20 minutes prior to serving. Wrap leftovers tightly with foil and refrigerate for up to 5 days. The dessert is best reheated in the oven to re-crisp the topping.
- In a medium sized bowl, add the oats, oat flour, macadamia nuts, cinnamon, and sea salt. Mix to combine.
- Drizzle in the coconut oil and maple syrup, and stir until mixed well with the dry ingredients.