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.

Course Baked goods

Cuisine American

Prep Time 25

Cook Time 35

Total Time 1

Servings people

Calories 402kcal

Author Charla

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.

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.