Crumble persimmons - the tastiest (and easiest) winter dessert ever. Point - voila! Food

2022-11-03T07:05:32.675Z

A recipe for a cake that is the ultimate winter dessert - hot and bubbly fruit crumble from persimmons spiced with orange zest, cardamom, cinnamon and ginger and topped with a crispy buttery dough. come in

Aromatic Persimmon Crumble (Photo: Nimrod Saunders)

Crumble is the most delicious winter dessert there is.

point.

The combination of the hot and bubbling fruits in the mold together with the buttery crispness of the dough, works magic on us.

And when you serve it with sour cream, ice cream or vanilla cream, it's a celebration.

One of the unique fruits of the season that comes with the arrival of autumn is the persimmon, but of course you can make the crumble all year round and from all kinds of fruits such as the plums that will soon run out, or the wild strawberry that will take over the shelves as well as cherries, raspberries and blueberries.

To bring in a little more winter and flavor, season the persimmon and add sourness with orange or lemon and also a little warm tang of cinnamon, nutmeg and cardamom.

Seasonal ingredients that will soon become a sweet and warm dessert (Photo: Nimrod Saunders)

An important rule for the crumble dough:

when preparing the dough crumbs, process the ingredients as little as possible.

My tip

- grate the cold butter on a grater (for quick processing), mix lightly with your fingertips and when they are ready, freeze until baked or process the crumbs in a food processor in pulses.

Vegans?

Use coconut oil instead of butter.

Last week

Iraqi kitcheri stew

In collaboration with Suget

Persimmon Crumble

Ingredients

For the crumble:
- 100 grams of very cold butter, grated in a grinder
- 1 buckwheat (140 grams)
- 3 tablespoons thin oats
- ½ cup demerara sugar
For persimmons with winter spices:
- 4-5 persimmons sliced or diced
- 1 orange or lemon (with nice peel)
- 3 units candied or dried ginger, finely chopped
- ½ teaspoon of cinnamon
- Grated nutmeg
- Grated nutmeg cortagose
- ground courthal
For the conversion table click here >

Preparation

How do you make persimmon crumble and winter spices?

1 Heat the oven to 180 degrees.
2
Prepare the dough crumbs:
mix the crumble ingredients in a bowl and rub with your fingers to create crumbs of uneven size.
Transfer to the freezer (if preparing immediately) or to the refrigerator, until baked.
By the way, you don't have to use all the crumbs, it keeps well in the fridge until the next pleasure.
3
The persimmons:
grease a 22 cm round pan (you can also oval or square of similar volume) and arrange the persimmons on it. Season with ginger, cinnamon, nutmeg and cardamom. Grate the orange peel over it and squeeze the juice over it.
4 Sprinkle the dough crumbs over the persimmons and bake for about half an hour or until everything is golden and bubbly.
How to make persimmon crumble in the pictures:
Grate very cold butter (Photo: Nimrod Saunders)
Add the rest of the dough ingredients including oats (Photo: Nimrod Saunders)
Mix the dough with your fingertips to create crumbs and refrigerate (Photo: Nimrod Saunders)
Arrange the persimmons in a greased pan (Photo: Nimrod Saunders)
Grate an orange peel, squeeze the juice and season with the rest of the spices (Photo: Nimrod Saunders)
Sprinkle the crumbs on top and put in the hot oven for 30 minutes (Photo: Nimrod Saunders)
If there are any crumbs left, you can keep them in a closed jar for next time (Photo: Nimrod Saunders)