Warm Persimmon Crisp with Oat Streusel for Winter Dessert Treats Recipe

Introduction

Warm persimmon crisp with oat streusel is a cozy winter dessert that celebrates the sweet, rich flavors of ripe persimmons. Topped with a crunchy, spiced oat mixture, it’s perfect for chilly evenings and pairs beautifully with cold cream or ice cream.

Ingredients

• 6 very ripe Hachiya persimmons (or 8 Fuyu)
• ⅓ cup dark muscovado sugar
• 1 tsp grated fresh ginger
• ½ tsp crushed green cardamom seeds
• ¼ tsp Ceylon cinnamon
• Pinch freshly ground black pepper
• 1 star anise, seeds removed
• 2 Tbsp late-harvest Riesling or orange muscat
• 1 cup old-fashioned rolled oats
• ¼ cup oat groats (optional)
• ½ cup oat flour
• ½ cup all-purpose flour
• 7 Tbsp cold unsalted butter, cubed
• 1 Tbsp ice water
• ½ tsp orange zest

Instructions

1. Step 1: Prepare the fruit. For Hachiya persimmons, scoop out the flesh into a bowl. For Fuyu persimmons, peel and slice them. Toss the prepared persimmons with a little lemon juice to prevent browning.
2. Step 2: Macerate the fruit by stirring in the dark muscovado sugar, grated fresh ginger, crushed cardamom seeds, cinnamon, black pepper, star anise (seeds removed), and the late-harvest Riesling or orange muscat. Let the mixture rest for 30 minutes to develop flavors.
3. Step 3: Preheat your oven to 350°F (175°C). Spread the rolled oats and oat groats (if using) on a baking sheet and toast them in the oven for about 8 minutes, then set aside to cool.
4. Step 4: Make the oat streusel topping. In a food processor, pulse the toasted oats, oat flour, all-purpose flour, orange zest, and cubed cold butter until the mixture resembles coarse peas. Add the ice water and pulse briefly to bring the streusel together.
5. Step 5: Butter a skillet or baking dish, then spread the macerated persimmon fruit evenly in the bottom. Sprinkle the oat streusel topping evenly over the fruit.
6. Step 6: Increase the oven temperature to 375°F (190°C) and bake the crisp for 35 to 40 minutes, until the fruit is bubbling and the streusel topping is golden brown.
7. Step 7: Let the crisp cool for about 15 minutes before serving. Enjoy warm, ideally with a dollop of cold cream or vanilla ice cream.

Tips & Variations

• For extra crunch, add ¼ cup crushed cornflakes to the streusel topping before baking.
• If your persimmons are especially juicy, reduce the macerating liquid by half to avoid a soggy crisp.
• Substitute late-harvest wine with orange juice if you prefer a non-alcoholic version.
• Use Fuyu persimmons for a firmer texture and Hachiya for a softer, sweeter filling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm slices in a preheated 350°F oven for about 10 minutes. The crisp can also be frozen for up to one month; thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of persimmons for this crisp?

Yes, both Hachiya and Fuyu persimmons work well. Hachiya are softer and sweeter when fully ripe, creating a jam-like filling, while Fuyu are firmer and slice nicely for a chunkier texture.

What can I substitute for oat groats if I don’t have them?

If you don’t have oat groats, simply use extra rolled oats or add some chopped nuts like walnuts or pecans for added texture and flavor.

Warm Persimmon Crisp with Oat Streusel for Winter Dessert Treats Recipe

Print Recipe

★★★★★

5 from 96 reviews

This warm persimmon crisp with oat streusel is a cozy winter dessert treat featuring ripe persimmons macerated with spices and wine, topped with a crunchy oat-based streusel, and baked to golden bubbling perfection. It is perfect served with cold cream to balance the warm, spiced fruit filling.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fruit and Maceration

• 6 very ripe Hachiya persimmons (or 8 Fuyu persimmons)
• ⅓ cup dark muscovado sugar
• 1 tsp grated fresh ginger
• ½ tsp crushed green cardamom seeds
• ¼ tsp Ceylon cinnamon
• Pinch freshly ground black pepper
• 1 star anise, seeds removed
• 2 Tbsp late-harvest Riesling or orange muscat wine

Oat Streusel

• 1 cup old-fashioned rolled oats
• ¼ cup oat groats (optional)
• ½ cup oat flour
• ½ cup all-purpose flour
• 7 Tbsp cold unsalted butter, cubed
• 1 Tbsp ice water
• ½ tsp orange zest

Instructions

1. Prep Fruit: Scoop out the flesh from ripe Hachiya persimmons or peel and slice the Fuyu persimmons. Toss the fruit with a little lemon juice to prevent browning and set aside.
2. Macerate Fruit: Stir the muscovado sugar, grated ginger, crushed cardamom, cinnamon, black pepper, star anise (without seeds), and late-harvest Riesling or orange muscat into the prepared persimmons. Allow the mixture to rest for 30 minutes to develop flavors and release juices.
3. Toast Oats: Preheat the oven to 350°F (175°C). Spread the rolled oats and oat groats (if using) on a baking sheet and toast for 8 minutes, then remove and allow to cool completely to enhance their nutty flavor.
4. Make Streusel: In a food processor, pulse the cooled toasted oats, oat groats, oat flour, all-purpose flour, and orange zest together with the cold cubed butter until the mixture resembles coarse pea-sized crumbs. Add ice water and pulse a few more times to bring the streusel together.
5. Assemble Crisp: Butter an oven-safe skillet or baking dish. Spread the macerated persimmon fruit evenly in the skillet, then sprinkle the oat streusel evenly over the top to cover the fruit.
6. Bake: Preheat the oven to 375°F (190°C). Bake the assembled persimmon crisp for 35 to 40 minutes, or until the topping is golden brown and the fruit mixture is bubbling around the edges.
7. Rest and Serve: Remove the skillet from the oven and let it cool for 15 minutes to slightly set. Serve warm, ideally with a dollop of cold cream or vanilla ice cream to complement the warm, spiced dessert.

Notes

• For extra crunch in the streusel topping, you can add ¼ cup of crushed cornflakes.
• If your persimmons are very juicy after macerating, reduce the amount of macerating liquid by half before assembling to prevent sogginess.
• Use ripe but firm persimmons to ensure the filling holds texture without turning to mush during baking.

Keywords: persimmon crisp, oat streusel, winter dessert, baked fruit dessert, spiced persimmon, autumn dessert, easy crisp recipe