Persimmon Crumble

Don't let those soft, spotty persimmons go to waste! This crumble is a cosy way to use up fruit that’s a bit too ripe to bite into – the kind that squishes in your hand and leaves you wondering what to do with it... Instead of tossing them, turn them into a warm, vanilla-scented dessert with a golden, buttery topping 🍂✨

If your persimmons are really ripe (like jelly level), we actually recommend making our [Persimmon Loaf Cake] which handles that texture even better. But for those juuuuuuust-squishy, juicy ones, this crumble is magic.

Ingredients:

For the filling:

• 4 ripe persimmons, peeled and chopped
• 2 tbsp brown sugar
• 1 tbsp cornflour
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Zest of ½ an orange (optional but amazing)

For the crumble topping:

• ¾ cup flour
• ½ cup rolled oats
• ⅓ cup brown sugar
• ½ tsp cinnamon
• Pinch of salt
• 75g cold butter, cubed (or use coconut oil for dairy-free)

Instructions:

1. Preheat your oven to 180°C (fan bake).

2. In a medium bowl, gently toss the persimmon pieces with brown sugar, cornflour, vanilla, cinnamon, and orange zest until well coated. Place into a small baking dish.

3. In a separate bowl, rub together the flour, oats, brown sugar, cinnamon, salt, and butter until it forms a rough, crumbly texture.

4. Sprinkle the crumble topping evenly over the fruit.

5. Bake for 25–30 minutes, or until golden and bubbling.

6. Let cool for 5–10 minutes before digging in. Serve with vanilla ice cream, Greek yoghurt, or custard!