Persimmon crumble

OK, so remember my goal to make a persimmon [enter dessert adjective here]?  I did it.  I totally did.  Granted, it wasn’t too difficult because I basically just wanted to cook with  persimmons again, but either way: mission accomplished!

I really like this recipe because there is no added sugar- just honey!  All natural, friends.  I cut back on the butter and added more cranberries than was called for, but I think I like it better that way.  The tart cranberries + sweet persimmons = a great combination.  Yum!  Add in a scoop of vanilla ice cream, and you’ve got dessert gold on your hands.  Sure, that totally counter-acts my previous claim of “no sugar added”, but hey- no one’s perfect.

The crumble here is especially delicious.  I have always made my crumble with oats instead of flour, but I kind of like the flour version [dare I say?] a little better.  Who knew?

I have yet to try hiyacha persimmons, which is what the recipe calls for, so I’m not sure if that would make a difference in taste.  I mean, how different can they taste? Actually, I take that back.  No two apple varieties are the same.  So, new goal: find and use hiyacha persimmons and compare to the fuyu variety.  I love a good science experiment.


2 thoughts on “Persimmon crumble

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