Persimmon Apple Crumble
We adore this healthy Persimmon Apple Crumble. It's easy to put together, and the perfect warming dessert for winter holidays. Sweet persimmons make a magical combination with tart apples - and the macadamia nut crumble topping is lightly sweet, nutty, and crunchy! Perfect served with vanilla ice cream, coconut ice cream, or a dollop of plain Greek yogurt.
Servings: 6 people
- 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
- 1 cup oats gluten free, if necessary
- 1/2 cup oat flour (oats processed in a blender)
- 1/2 cup macadamia nuts roughly chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 cup maple syrup
- 1/4 cup coconut oil
Preheat the Sharp European Convection oven to 350º F.
Add cut fruit to an 8x8 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.
Make this Ahead: Prepare the fruit crumble up to 2 days ahead, and wrap it tightly with foil. Refrigerate it until ready to bake. Bake as directed in the recipe.
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.
Calories: 447kcal | Carbohydrates: 68g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 249mg | Potassium: 495mg | Fiber: 5g | Sugar: 21g | Vitamin A: 43IU | Vitamin C: 55mg | Calcium: 75mg | Iron: 3mg