Persimmon apple crumble with rum sauce will convert the staunchest persimmon haters. I know, because I am one of them.
It’s true. I don’t like persimmons, but I love this persimmon apple crumble with rum sauce!
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I dislike any kind of persimmons unlike my mother who likes both the soft, Hachiya, but adores the firm, Fuyu persimmons. So when a friend called to ask me if I wanted some persimmons because their tree was loaded (they don’t like them either), I was very wary in saying, ‘yes.’
I did agree to take a few, as I have a couple of friends who like them, and also because I wanted to try baking something with them. As you can see, they were desperate to unload more than “a few” on me!
My goal: to make something that a persimmon hater would love, or at least like. I would be my own best judge.
I thought of a cake or some sort of persimmon bread, but was apathetic about the prospects. Then jam came to mind, but I already have so many jars of jam in my kitchen that I could go into the jam business. I pondered about a crumble or crisp. and bingo: that was it!
This idea convinced me because crumbles are often served with a sauce, cream, ice cream or something similar, and it could quite possibly be something that I’d actually enjoy.
Hachiya persimmons are incredibly soft when they eventually ripen. In fact, they almost feel like a half filled water balloon when they’re ready to eat, and aren’t the prettiest things when open. I just pulled the stem off, then peeled the inside of the fruit out from the skin and place it in a bowl: messy, but super easy.
Due to the texture of the persimmons, I decided to add two steamed apples, so that the fruit layer wouldn’t be quite so soft.
I used my go-to crumble recipe and the end result looked fabulous, but looks aren’t everything; I had yet to taste it. My thought was that I also wanted the persimmon apple crumble to be a sort of ‘show-stopping’ dessert (to quote Paul Hollywood.) So I made a wonderful rum sauce to pour over each serving!
Let’s just say, “mission accomplished.”
I love how this persimmon apple crumble with rum sauce turned out! I honestly couldn’t make out the flavor of the persimmons very much, which might be a bummer for those of you who do like persimmons.
The rum sauce is an awesome addition to the dessert, if I do say so myself, and it’s so quick and easy to make. Have a go, and let me know: are you a persimmon lover or hater?
Persimmon and Apple Crumble
with Rum Sauce
an original recipe by Christina Conte serves 6
Ingredients for filling:
- apples
- sugar
- lemon juice
- Hachiya persimmons
- corn starch
Ingredients for crumble topping:
- 6 oz (1 cup) flour
- 4 oz (1 stick) butter
- 2 oz (1/4 c) sugar
Ingredients for rum sauce:
- brown sugar
- butter
- buttermilk
- Golden Syrup (if you don’t have golden syrup, substitue honey or maple syrup)
- DARK rum
- baking soda
Directions
Preheat oven to 400°F (200°C)
Put the apples, sugar and lemon juice in a pot over low heat and steam until just a little cooked (they should still be firm). Add the persimmons.
Mix the corn starch with a little water, just so it mixes to a liquid and then stir into the fruit in the pot.
Pour the fruit into an 8 x 8 baking pan (ceramic or glass is best for this type of dessert).
Make the crumble topping by rubbing the the stick of butter into the flour with your fingers, until all that you have are crumbs. Stir in the sugar, then sprinkle on top of the fruit.
Bake for approximately 25 minutes or until top is golden brown. Remove from oven.
Next, put all the ingredients for the rum sauce, except for the dark rum and baking soda, in a small pan over medium heat. Stir and bring to a boil, then lower heat and simmer for a few minutes, before adding the rum and baking soda. Remove from heat and continue to stir until well mixed. Alternatively, you could use another type of liquor if you don’t fancy rum.
Once the crumble has cooled a little, serve with warm rum sauce. Refrigerate any leftovers of the dessert and/or sauce. If, there are any leftovers!
A different way to use persimmons are these persimmon and pomegranate endive cups!
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Persimmon Apple Crumble with Rum Sauce
A dessert using persimmon and apples with a decadent rum sauce topping.
Ingredients
Ingredients for filling:
- 2 apples, peeled, cored and sliced
- 1 Tbsp sugar
- 1 tsp fresh squeezed lemon juice
- about 8 very soft/ripe Hachiya persimmons
- 1 tsp corn starch
Ingredients for crumble topping:
- 1 1/2 c (170 g) all purpose/plain flour
- 1 stick (113 g) butter
- 1/4 c (57 g) sugar
Ingredients for rum sauce:
- ¾ cup (113 g) brown sugar
- 3 Tbsp butter
- 1/4 cup (60 ml) buttermilk
- 1 tsp Golden Syrup (if you don’t have golden syrup, substitute honey or maple syrup)
- 2 Tbsp (or more) good quality DARK rum
- 1/4 tsp baking soda
Instructions
Preheat oven to 400°F (205°C)
- Put the apples, sugar and lemon juice in a pot over low heat and steam until just a little cooked (they should still be firm). Add the persimmons.
- Mix the corn starch with a little water, just so it mixes to a liquid and then stir into the fruit in the pot.
- Pour the fruit into an 8 x 8 baking pan (ceramic or glass is best for this type of dessert).
- Make the crumble topping by rubbing the the stick of butter into the flour with your fingers, until all that you have are crumbs. Stir in the sugar, then sprinkle on top of the fruit, and spread evenly.
- Bake in preheated oven for approximately 25 minutes or until top is golden brown. Remove from oven.
- Next, put all the ingredients for the rum sauce, except for the dark rum and baking soda, in a small pan over medium heat. Stir and bring to a boil, then lower heat and simmer for a few minutes, before adding the rum and baking soda. Remove from heat and continue to stir until well mixed.
- Once the crumble has cooled a little, serve with warm rum sauce.
Notes
Refrigerate any leftovers of the dessert and/or sauce. If, there are any leftovers!
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 288Total Fat: 4gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 67mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 0g
Nutrition info is only an estimate.
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Persimmons are so beautiful and under used! I’ve not used them in a crumble, but now I will have to try!
If nothing else, the persimmons are beautiful Christina! That color!!! But do I like them? I’m not sure. Every year our family/extended family met in Virginia to celebrate Thanksgiving together, 35 years running. We always, always, always had persimmon pudding. That and oyster casserole. My Aunt Pinkie made sure of both those things. I loved her persimmon pudding and it was served with cream. That’s the only way I’ve ever had persimmons. Your crumble looks amazing and I love the rum sauce.
I’m not a fan of persimmon either, but this post may change that. Lovely work, Christina!
Thank you, Brooks!
Holy cow! This sounds so delcious, I love the step by step photos also! :)
Okay, you might be able to convert me…
Haha! You too, David!
I love persimmons and I am thinking of trying this with pears instead of apples. Baked pears can be a bit bland so I am hopeful that the persimmons taste will shine through a little more. Thoughts?
Absolutely, Cathy! Why not, sounds like a good idea! Let me know how they turn out. :)
That is too funny, Christina. Trust you to come up with a most delicious recipe using an ingredient you’re not even keen on! This looks great – and what a great way to serve it with rum sauce too.
I’m not sure if I like them all. When I grew up in Scotland I loved them, labelled as Sharon Fruit, as long as they were ripe. Here in France we mainly have Kaki which are much bigger and am not keen on them. It’s strange that for the umbrella name for Persimmons, there are so many different varieties that taste so different too. Just looked them up and looks like it’s the Jiro persimmon that’s my choice. Otherwise I’m like you! Great idea for using them in a crumble.
Well, no one can say I just give up, right? I suppose there are quite a few types of persimmons, but I’m betting that I don’t like any of them, and would throw them ALL in a crumble! haha! Try it sometime and let me know what you think! :)
I love persimmons sort of. I really dislike that fuzzy mouth astringent taste and mouth feel if the fruit is not perfectly ripe so I don’t buy them usually, I heard that the hatchiya don’t have that issue but have not tried. I must admit though your crumble looks awfully good. Never thought to mix the persimmon with apples but I can see it being really delicious, The rum sauce sounds wonderful.
Yes, I have heard that from several people, Suzanne. I suppose it’s hard to know when a fruit is ripe if you’ve never had it before! Thank you for your kind remarks; the rum sauce is killer! ;)