Warm Persimmon Crisp with Oat Streusel for Winter Dessert Treats Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
