Persimmon Apple Crumble

by Sun Kissed Kitchen
Persimmon Apple Crumble


For the Fruit Mixture:
·1 pound persimmons, thinly sliced
1 pound apples, peeled, cored and cut into thin slices
·⅓ cup apple juice
·3 tablespoons lemon juice
·2 tablespoons coconut sugar
·2 teaspoons cinnamon
·1 teaspoon arrowroot powder
·Pinch of sea salt
·1 tablespoon butter
For the Topping:
·1 cup oats
·¼ cup almond meal or flour
·⅓ cup macadamia nuts
·1 tablespoon arrowroot powder
·4 tablespoons butter
·3 tablespoons coconut sugar
·½ teaspoon cinnamon
·Pinch of sea salt


Keeping them separate, cover the sliced persimmons with cold water and 2 tablespoons lemon juice. In a pan, add apples, apple juice, remaining lemon juice, and coconut sugar. Heat pan to medium-high heat. Bring to a simmer, then lower to medium-low, and cook for 10 minutes, until apples become soft. Remove about ¼ of the apple slices and some of the liquid, and blend on high until smooth. Add pureed apples back into the pan. Add cooked apple mixture to the bowl with the persimmons. Add cinnamon, arrowroot, and sea salt. Add the fruit mixture to a lightly greased 8x8 pan. Preheat oven to 350°F. In a food processor, add all ingredients for the crumble topping and process until macadamia nuts are chopped, but still in chunks. Crumble the topping over the fruit mixture, then bake 25-35 minutes uncovered, until fruit mixture is bubbling and crust is golden. Remove from oven and serve warm over vanilla yogurt or ice cream. Enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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