Persimmon Apple Crumble with Rum Sauce
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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Wow my mind is blown here! I know what persimmons are but have no idea what to do with them. This is brilliant and beautiful! (and that rum sauce…giirrrrllll)
Hope you try it sometime!
I looooooove persimmons, so send any extras to me please :) And I am seriously jealous about your friend’s Hachiya tree. Ever time I try to buy them in San Diego, they ring up at like $15 a pound, and I can rarely bring myself to buy them. Fuyus are super cheap now, but Hachiyas just won’t come down in price :P They do have the better flavor, but getting the texture just right is difficult. This crumble is a great solution to that! I am definitely giving this a try :)
Bummer! I feel the same about people in the UK posting bumper crops of rhubarb and I can’t even find a poor specimen in the stores or markets here! Maybe you can do a Craigslist post asking for the Hachiyas when they are in season. You never know, maybe someone is as desperate to get rid of them as you are to have them! ;)
I do love a homemade crumble. Pure comfort in a bowl!! I’ve never tried persimmons in a crumble before, but imagine they add a gorgeous flavour along with the apples. This looks fabulous!
Thanks, Annie!
My parents used to be overjoyed when persimmons would finally show up in the grocery stores. I remember seeing them sitting on the counter, ripening to that water balloon stage. They loved them. I thought they were okay, but nothing I’d go out of my way for … almost perfumy sweet, right? That being said, pairing them with the apple and rum sauce (what could ever NOT taste great with rum sauce!), I would definitely vote heck yes.
Yes, they are a perfumy-sweet fruit. I’m sure you’d like this concoction, too! :)
I’ve never been crazy about the texture of persimmons either and so I think I’ve only ever bought them maybe two times and only vaguely remember what they tasted like. I’ve been wanting to give them another go though and this crumble really looks like the perfect candidate – yummy!
What a fun post: a persimmon-hater on a mission! I love that the story ends with “mission accomplished”! And I can definitely see why – this is gorgeous and so full of great flavors – a truly special (and yes, “show-stopping”!) dessert!
I have never been a fan of persimmons on their own, but as a crumble I bet I would like them, and who can resist anything dumped in rum sauce! What treat and a way to use fruits in season.
Such a shame you don’t like persimmon in it’s raw form! I love them : )) But I love how you turned them around to make a dessert even a persimmon hater will love. I am sure the apples pair super well with the super soft persimmon!