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A bowl with persimmon apple crumble topped with vanilla ice cream.
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5 from 1 vote

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.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 447kcal

Ingredients

Fruit Filling

  • 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

Crumble Topping

  • 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

Instructions

  • 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.

Macadamia Crumble

  • 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.

Video

Notes

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.

Nutrition

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