Persimmon Crumble (Crisp)

Learn how to make some persimmon crumble with an oat topping. This crumble is gluten free, vegan friendly and makes the perfect autumnal dessert.

During the fall and winter period I start to get an insatiable hunger for persimmons.

I have an insane obsession with them and love to consume them when they are overly ripe because they are incredibly sweet and juicy.

They also make the best

Reasons to make this recipe

• The topping is made from jumbo oats and brown rice flour making it gluten free.
• Crumble/crisp is the best seasonal dessert.
• A great way to use persimmons (incorporate them into your lifestyle).
• It is a very straight forward/simple recipe to make.
• This is a great alternative to the infamous apple crisp/crumble.

Ingredients you will need

• Persimmons - You will want to use persimmons that are ripe but not overly ripe to the point of bursting or the results will be mushy
• Jumbo oats - I used the jumbo variety but regular rolled oats (not quick) can be used instead.
• Raw cane sugar - To add a bit of sweetness to the persimmon filling and the topping
• Lemon juice - Needed for the filling
• Nutmeg/cinnamon - These are the warming spices that are used for the filling.
• Vanilla - To enhance the taste.
• Tapioca starch - A small amount is needed to thicken the filling.
• Brown rice flour - A gluten free flour that is used to form the topping.
• Vegan butter - Room temperature and chopped ready to make the topping.

The steps

• Preheat the oven to 180C/356F/Gas mark 4.
• Mix together the lemon juice with the tapioca starch.
• Place the persimmons in a large bowl.

• Pour the tapioca/lemon juice mixture over the entire bowl of chopped persimmons.
• Add the raw cane sugar, nutmeg, cinnamon and vanilla then proceed to coat the chopped persimmon.

• Spread the persimmons evenly at the bottom of an oven proof 8x8 or 9x9 baking dish and set aside.
• In another large bowl, add the ingredients to make the topping - jumbo oats, brown rice flour, raw cane sugar, cinnamon, and nutmeg then stir.

• Add the vegan butter and rub the dry ingredients with the butter using your fingers and thumb to make a crumble texture.
• Sprinkle the topping over the entire contents in the baking dish.

• Bake in the oven for 30-35 minutes or until the top is golden brown.
• Allow to cool prior to serving.

Notes and tips

• Store any leftovers in an airtight container for up to 3 days in the refrigerator.
• Make sure the butter is room temperature soft, take the vegan butter out from the refrigerator an hour or so before using it.
• Make sure you are using persimmons that are ripe but NOT extremely soft to the point of bursting or the crumble will be too mushy.
• Feel free to use any gluten free flour however, I like to use brown rice flour.
• I don't recommend freezing this dessert, refrigerate only.

More vegan dessert recipes to try

• Carrot Pudding
• Chocolate Avocado Ice Cream
• Apple Crisp
• Sweet Potato Pudding
• Peanut Butter Fudge
• Sweet Potato Carrot Muffins
• Guava Cheesecake

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Persimmon Crumble (Crisp)

Learn how to make some persimmon crumble with an oat topping. This crumble is gluten free, vegan friendly and makes the perfect autumnal dessert.

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Course: Baked goods

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 6 people

Calories: 402kcal

Author: Charla

Ingredients

• ▢ 6 persimmons chopped and peeled
• ▢ 3 tablespoon raw cane sugar (36g)
• ▢ ½ teaspoon nutmeg (1g)
• ▢ ½ teaspoon cinnamon (1g)
• ▢ 1 teaspoon vanilla (4g)
• ▢ 2 tablespoon lemon juice (30g)
• ▢ 1 tablespoon tapioca starch (8g)

For the topping

• ▢ 1 cup jumbo oats (82g)
• ▢ ½ cup brown rice flour (80g)
• ▢ ⅓ cup raw cane sugar (66g)
• ▢ ½ teaspoon cinnamon (1g)
• ▢ ½ teaspoon nutmeg (1g)
• ▢ ⅓ cup vegan butter (38g) room temperature, chopped

Instructions

• Preheat the oven to 180C/356F/Gas mark 4.
• Mix together the lemon juice with the tapioca starch.
• Place the persimmons in a large bowl.
• Pour the tapioca/lemon juice mixture over the entire bowl of chopped persimmons.
• Add the raw cane sugar, nutmeg, cinnamon and vanilla then proceed to coat the chopped persimmon.
• Spread the persimmons evenly at the bottom of an oven proof 8x8 or 9x9 baking dish and set aside.
• In another large bowl, add the ingredients to make the topping - jumbo oats, brown rice flour, raw cane sugar, cinnamon, and nutmeg then stir.
• Add the vegan butter and rub the dry ingredients with the butter using your fingers and thumb to make a crumble texture.
• Sprinkle the topping over the entire contents in the baking dish.
• Bake in the oven for 30-35 minutes or until the top is golden brown.Allow to cool prior to serving.

Notes

• Store any leftovers in an airtight container for up to 3 days in the refrigerator.
• Make sure the butter is room temperature soft, take the vegan butter out from the refrigerator an hour or so before using it.
• Make sure you are using persimmons that are ripe but NOT extremely soft to the point of bursting or the crumble will be too mushy.
• Feel free to use any gluten free flour however, I like to use brown rice flour.
• I don't recommend freezing this dessert, refrigerate only.

Nutrition

Calories: 402kcal | Carbohydrates: 86g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 84mg | Potassium: 577mg | Fiber: 1g | Sugar: 18g | Vitamin A: 481IU | Vitamin C: 113mg | Calcium: 51mg | Iron: 5mg

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