Apple Persimmon Crumble
As September 22nd has passed, we can all safely say that fall is here! So grab those sweaters, grab those rakes, and grab that pumpkin spice and hop on the bandwagon!
In the spirit of Fall, I spent my Saturday morning at the farmer’s market, eager to grab all the fresh, fall produce I have been eying the past few weeks but holding out on buying until the season was appropriate. I strolled the rows of carts, pulling down the apples and persimmons. And as I was walking, I couldn’t get the thought of crumble out of my head. Breaking through a crispy oat topping only to meet a soft, warm fruit compote… yum.
Of course, the only solution then was to come home and make a crumble.
I haven’t ever had (or heard of, for that matter) a persimmon apple crumble and I’ve never cooked with persimmons except for adding them to Thanksgiving salads. So why not try baking with them?
This dessert is crazy easy to make, consists of very little ingredients, and is incredibly delicious!
So make it! Bake it! Take it out and shake it! (Except don’t do the last one because I don’t think that would end well…)
Let me know your thoughts below and in the meantime, you’ll find me jumping into the biggest leaf piles you’ve ever seen, only to run back inside and take a big bite of this yummy treat.
½ cup rolled oats (GF if necessary)
1 tbs almond flour
3 tbs grade A, pure maple syrup
½ tbs cinnamon
½ tbs coconut oil
1 apple (I used gala)
Preheat the oven to 400 degrees F. Wash, peel, and chop the apple and persimmons, throwing them into a baking dish coated with coconut oil.
In a small bowl, mix the oats, flour, syrup, cinnamon, and oil. Once thoroughly combined, spread evenly on top of the fruit. Place the dish into the oven, baking for 40 minutes or until the crust is browned and the fruit is bubbling up underneath.
Let cool and serve with whipped cream, ice cream, or enjoy it all by its delicious self!