Persimmons are everywhere, in a big way. Tis the season! Everywhere you look there are piles of either fuyu or hachiya persimmons at the produce or supermarkets. This recipe used hachiyas which are the elongated variety. Be sure they are super soft when you purchase them. The softer the better, in this case. Click this link: to read more about persimmons..
Hachiya persimmons are the best for this recipe. Be sure they are super soft when you buy them. If not, just let them sit on the counter for a day or two. They get sweeter as they ripen.
- 4 cups of persimmon flesh, about 6 hachiya
- 2 tablespoons of demerara (raw) sugar
- 1 teaspoon of fresh ginger, grated on a microplane
- 1 teaspoon of cinnamon
- 1/4 teaspoon all spice
- pinch of fine sea salt
- 2 cups of frozen or fresh blueberries
- 1 cup old fashioned oats
- 1 cup sliced almonds
- 2 tablespoons of flour
- 2 tablespoons demerara (raw) sugar
- 1/4 teaspoon fine sea salt
- 4 tablespoons room temperature sweet butter, cut into small cubes
- Preheat oven to 350 degrees.
- Scoop out the flesh of the persimmons. The fruit should be ripe and really soft. Roughly chop any of the larger pieces. Place in a large bowl, add all the spices and mix to combine. Fold in the blueberries and set aside. You should have about 6 cups total.
- In another large bowl mix the dry ingredients with your hands. Add the butter and incorporate with your fingers. This is the best way to get the butter combined.
- Divide the fruit mix into 5 oz ramekins and cover with the oat-nut topping.
- Place on a rimmed sheet and bake for 20-25 minutes. The filling should be bubbly and the top nicely browned.
- Remove and cool for about 5 minutes. Top with your favorite ice cream or gelato, if desired.
Frozen blueberries or blackberries work beautifully in this dish. I always have a small bag on hand in my freezer for smoothies. The contrast of colors and flavors help make this dish really pop. Vanilla gelato works perfectly as a topper, but if you can find cinnamon ice cream or gelato try that too.