Persimmon Crumble. Traditional recipe and also with the Thermomix. With indications for those on a diet.
With the end of the nice weather and the beginning of autumn come the persimmons, or kaki, or even apple persimmons. So, I prepared a fantastic snack for my grandchildren, delicious and practically very quick and easy to make.
It will take only a few minutes, and the fragrance will permeate the whole house.
Among the benefits of persimmons, it should be noted that they have hepatoprotective properties, meaning they protect the liver, even in the case of antibiotic treatments, because they maintain the intestinal flora in good condition.
But they are also allies of the pancreas, spleen, stomach, prostate, and intestines.
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- Cost: Very economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 345.23 (Kcal)
- Carbohydrates 50.57 (g) of which sugars 20.25 (g)
- Proteins 6.77 (g)
- Fat 14.56 (g) of which saturated 7.32 (g)of which unsaturated 6.82 (g)
- Fibers 3.41 (g)
- Sodium 12.98 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 250 persimmons (or apple persimmons, peeled and weighed)
- 2 1/2 cups all-purpose flour (or whole wheat flour or rice flour)
- 7 tbsp butter (or 6 3/4 tbsp of sunflower seed oil)
- 1 egg (large)
- 1/2 cup sugar (or 1/2 cup erythritol or 2 tbsp stevia)
- 1/2 cup almonds (chopped with a knife)
- 1 persimmon (peeled and cut into wedges)
- to taste mint
Persimmon Crumble
Tools
What we need for the
- 1 Pan 9.5 inches
- 1 Mixer or the Thermomix
- 1 Knife
- 1 Oven
Steps
Preliminaries for both preparation versions
Take the butter out of the fridge so that it is soft like an ointment
Preheat the oven to 350°F. Butter and flour a cake pan or cover it with parchment paper with a removable bottom (9.5 inches)
Peel the persimmons, cut them into slices
This recipe can also be made by hand or with a mixer.
In a large bowl, put the all-purpose flour, butter, egg, baking powder, and sugar, and knead, avoiding compacting the mixture; it should be crumbly. To do this, gather the mixture in your hands and rub them against each other.
Transfer 2/3 of the crumbs to the bottom of the cake pan, spreading them evenly without pressing down too much.
Spread the persimmon wedges over the bottom of the cake, covering it completely, but not reaching the edge,
and cover with the remaining crumbs, and the almond granules
Transfer to a preheated oven and bake for 30 minutes (350°F).
Let the crumble cool before removing it from the mold. Then place it on the serving plate.
Then decorate with the other persimmon wedges and mint leaves as you like.
Here is the Persimmon Crumble ready
Place the all-purpose flour, butter, egg, baking powder, and sugar into the Thermomix, knead: 10 sec./speed 5.
A crumbly mixture will form.
Place 2/3 of the crumbs on the bottom of the cake pan, spreading them evenly without pressing down much
spread the persimmon wedges over the bottom of the cake covering it completely, but without reaching the edge,
and cover with the remaining crumbs and chopped almonds.
Bake in a hot oven for 30 minutes (350°F).
Let the crumble cool before removing it from the mold.
Decorate with the remaining persimmon wedges and mint leaves as you like.
Here is the crumble with fig puree ready.
Storage
Persimmon Crumble: you can keep it for up to 3 days covered under a cake dome
FAQ (Questions and Answers)
Persimmon Crumble
What can I substitute persimmons with?
You can replace the persimmons with pistachio cream, chocolate, or
jam or custard, or with other fruits.
