Dessert is our favorite meal of the day. We love to try and share different recipes that can be made using Sharp Appliances. We partnered with Michelle Miller of Sunkissed Kitchen to bring you a Persimmon Apple Crisp recipe you can make in the Sharp Convection Wall Oven! This unique and delicious dessert is guaranteed to “wow” your family and friends.
The Perfect Fruit Crisp For Winter
If you’ve never tried persimmon, I have a great recipe to use them in!
Persimmons are very popular in Asia, but somewhat obscure in North America. The next time you see these beauties hanging out in the produce section, pick a few up.
It’s hard to explain what a persimmon tastes like. It’s sweet and has a mild cinnamon flavor. What really has me hooked on them is the delicate skin. The fruit is eaten with the skin and it has a really unique and delicious texture.
When you pick up persimmons to make this fruit crumble, be sure to grab some extras to snack on.
The apples add a tart flavor, and the fruit is covered in a delicious oatmeal-macadamia nut topping. The perfect sweet and crunchy addition!
Ingredients You’ll Need:
Fruit Filling
- Persimmons
- Tart Apples (I used honey crisp)
- Lemon Juice
- Maple Syrup
- Arrowroot starch
- Cinnamon
- Sea salt
Crumble Topping
- Oatmeal (gluten-free, if necessary)
- Oat flour (for this recipe, I recommend throwing some whole oats into a blender and processing for the flour)
- Macadamia Nuts (feel free to omit, or sub walnuts, pecans, or almond!)
- Cinnamon
- Sea Salt
- Maple Syrup
- Coconut Oil
Perfect Baking Year-Round
This Persimmon Apple Crumble was baked perfectly in my Sharp European Convection Oven. It’s perfect for a wide range of uses, and especially helpful during the holiday season, when lots of dishes are being baked and oven space is at a premium.
It has a roomy interior, meaning multiple dishes can be baked or reheated at the same time.
This crisp can be made ahead of time. Assemble it, then wrap it in foil and put it in the fridge until you’re pulling your turkey or prime rib out of the oven. Pop it in to bake, and after your meal is over, dessert will be ready to serve warm!
How To Make A Persimmon Apple Crumble
Step 1: Peel and slice the apples, and slice the persimmons, removing any seeds they might have. Add the fruit to an 8×8 or similar-sized baking pan.
Step 2: Sprinkle the arrowroot, cinnamon, and sea salt over the fruit. Drizzle the lemon juice and maple syrup. Using your hands or a fork, toss the fruit to evenly coat the fruit.
Step 3: In a medium-sized mixing bowl, add the oatmeal, oat flour, macadamia nuts, cinnamon, and sea salt. Mix well. Drizzle in the maple syrup and coconut oil, and mix to evenly combine.
Step 4: Top the fruit mixture with the crumble topping.
Step 5: Bake the crumble wrapped tight in foil for 45 minutes, remove the foil and return it to the oven for an additional 20 minutes until the topping is browned and the fruit is bubbling. Allow cooling for at least 20 minutes before serving so the fruit filling will thicken.
Variations For Your Perfect Dessert
Make this Gluten-Free: Be sure to use certified gluten-free oatmeal for this recipe to keep it gluten-free.
Make this Nut Free: Omit the macadamia nuts. You can add pumpkin seeds or sunflower seeds if you’d prefer, or the topping is also delicious with about 1/3 cup of unsweetened coconut also.
Try Other Nuts: Don’t have macadamia nuts on hand? It’s okay — substitute pecans, walnuts, or almonds in place of the macadamias.
Check out the full recipe and blog post on Sunkissed Kitchen.
