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.