Recently, one of my customers gave me a bunch of Fuyu persimmons from her tree. Best tip ever. Fuyu Persimmons are delicious!
There are basically two types of persimmons, astringent and non-astringent. Astringent persimmons must be very, very ripe before they can be consumed. Non-astringent persimmons can be eaten when firm. Fuyu persimmons are non-astringent. They have a taste and texture similar to pears and apples. They are great eaten raw, in salads, and in salsas. They are also delicious baked into pies or crumbles.
Cinnamon and pistachios compliment the flavor of persimmons, so I wanted to incorporate them into this recipe. The persimmons I had were very sweet, so I didn’t have to add much sugar. Feel free to adjust the sweetness level based on how your fruit tastes. I served this crumble with some whipped cream. So good.
Fuyu Persimmon Crumble
6 Fuyu persimmons,
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup oats
1/4 cup flour
1/4 cup chopped pistachios
2 tablespoons brown sugar
2 tablespoons butter
Preheat oven to 350° F.
Cut off the stem end of the persimmons. Peel and cut each in half. Slice each half and place pieces in a bowl. Sprinkle the sugar and cinnamon over the persimmons and mix well. Place in a small oiled baking dish.
In a bowl, combine the oats, flour, chopped pistachios, and brown sugar. Work the butter into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 40 to 50 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.