Sweet vanilla persimmons and crunchy tart apples team up under a thick, crumbly crust in this deliciously simple dessert. This Easy Persimmon Apple Oat Crumble Pie takes only five minutes to prepare. The hardest part is waiting for it to cook to golden brown perfection in the oven.
First up I just have to say: Part of me thinks we should have made this recipe with pear and persimmon, because it would be so much easier to say. Instead all morning as we’ve been talking about this recipe, I’ve been stumbling out the name as ‘papple’.
Either that, or ‘apple’ comes out as ‘apply’ when I write it – because my fingers sure do love to trick me as I type.
Now, with that off my chest…Papple is our new word for Persimmon Apple Oat Crumble Pie. So much easier to say. #papplepieClick To Tweet
What are Persimmons?
Ah persimmons. They’re such strange little fruits, don’t you think?
Originating in Japan, persimmons come in two main varieties – sweet and bitter – you’ll usually find the sweet kind available for sale. Both look like a cross between a pumpkin and a tomato, but thankfully they’re nothing like either.
The best part is that these under-appreciated little powerhouse fruits are low in calories and fats, yet high in fibre, nutrients and antioxidants.
Firm to the touch yet soft and sweet inside, you can easily munch into them fresh, no peeling or chopping required.
We tried sweet persimmons for the first time this season in Australia and were instantly hooked. So we did some investigating (ie eating lots and lots of persimmons – ah the things we do for foodie love) and we’re here to share with you guys our favourite persimmon recipe so far:
Easy Persimmon Apple Oat Crumble Pie
Maybe it’s that naturally sweet and tangy combo of soft baked persimmon and apple?
Maybe it’s that crunchy, crumbly top made with flour, oats and golden butter?
Maybe it’s the mix of both in one glorious spoonful?
(Don’t mind me over here while I try and stop my mouth watering over here.)
Either way, our Persimmon Apple Oat Crumble Pie was a winner at Wanderdad’s 60th birthday dinner, earning the seal of approval from all three generations at the table.
Not bad for a sweet, delicious dessert that took 5 minutes to prepare.
(Plus 30 minutes of attempted patience, trying to stop ourselves peeking in the oven as that sweet crumbly crust transformed into golden brown deliciousness. We’re sorry in advance for any amazing smells emanating from your oven as a result of this recipe.)
And the best part? It actually worked out quicker, fresher and tastier to whip up this fresh homemade crumble pie than any frozen dessert we could have bought from the store.
Oh and one last thing. We forgot to mention the secret ingredient that binds these two delicious forces together: sumac. It may be our newly beloved spice, but paired with cinnamon and the fruits it ups the ante on your classic crumble. Try it out for yourself!
Missed out on Tuesday’s post? We did a heated roundup of the best curries around Asia. If you need an easier way to keep track of these, don’t forget to follow our Wandercooks Recipes board on Pinterest here:
- 1 cup persimmon, skinned and thinly sliced
- 1 cup green apple, skinned and thinly sliced
- 1-2 tbsp sumac
- 1 tbsp cinnamon
- 1½ cup flour
- ⅓ cup oats
- ⅓ cup raw sugar
- 150 g butter
- Icing sugar
- Whipped cream
- Preheat oven to 180 degrees celsius.
- Arrange persimmon and apple slices in a greased pie dish. Dust liberally with sumac and cinnamon.
- Place flour, oats and sugar in a mixing bowl and stir. Melt the butter and add to the mix, then mix well to combine.
- Press mixture across the persimmon and apple slices into a 1 cm thick layer.
- Bake in the oven for 20 – 30 mins until crumble top is golden brown.
- Slice into portions and serve immediately.
- Optional: Dust with icing sugar and serve with whipped cream.