Wednesday, November 26, 2014

Persimmon Pecan Crumble (Gluten-free) | Dessert Recipes

Here is a simple yet decadent recipe for your Thanksgiving Day desserts. What is more seasonal than a delicious fruit crumble with a fall fruit in it. Persimmons, the orange-y fruit is something I came to know about just an year ago. There are two varieties of it, the fuyu with the flat bottom with somewhat crispy flesh and the hachiya variety with a pointed bottom and a pulpy flesh. I have used the fuyu variety here. You can use either, although if using hachiya variety use the ripe ones.

For the Persimmon filling:
Persimmons - 3 
Maple syrup - 2 tbsp (see notes)
Salt - a dash
Lemon juice - 1 tsp

For the Crumble Topping:
Oats - 1 cup (see notes)
Pecans, coarsely ground OR use Pecan meal - 1/2 cup (see notes)
Brown sugar - 1/4 cup (see notes)
Cinnamon powder - 1/2 tsp
Ginger powder - 1/4 tsp
Salt - a pinch
Butter, cold - 4 tbsp, cut into cubes

Preheat the oven to 350 F/ 180 C. Grease a 8" round/square baking pan with butter. Mix the oats, ground pecans, brown sugar, cinnamon, ginger and salt. Incorporate the cold butter in the oats mixture with your fingers. Cover and refrigerate. Chop up the persimmons and mix with the remaining ingredients for the filling. Place in the buttered pan. Pull out the oats mixture from the refrigerator and sprinkle over the fruits. Bake in the preheated oven for 40-45 minutes. Serve warm, preferably with a scoop of vanilla ice cream.
Use brown sugar instead of maple syrup for the sweetness in the fruit filling if preferred.
To make pecan meal, roast the pecans in medium heat, allow to cool completely and pulse in the blender until it is coarse. If you don't bother gluten, use 1/2 cup of all-purpose flour instead of the pecan meal.
The 1/4 cup of brown sugar used in the crumble topping is not too too sweet, so add 2 tbsps more of sugar if you love a sweeter topping.

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