Apple and Persimmon Crumble

A beautiful dessert on a cold winter’s night Apple and Persimmon Crumble and lashings of whipped cream is one of those pleasures I look forward to in winter. It’s a time when we all come together after a days activities and share the days tales with one another. Winter is the perfect time to make crumbles because you get to use fruit in season (we have a Persimmon tree in our garden). 

Filling:

• 2 persimmons peeled, de-seeded and sliced
• 2 apples peeled, cored and sliced
• 1 cup water
• 2 Tablespoons brown sugar
• a dash cinnamon

Combine all in a small saucepan. Heat on high until the liquid is boiling. Cover pot with a lid and turn down to a simmer. Stir occasionally for 10-15 minutes – until fruit is tender to the pierce. Pour into a dish 20cm x 20cm.

Crumble

• 100g flour
• 80g brown sugar
• 60g butter
• dash of cinnamon
• dash of nutmeg
• dash of almond essence

Combine flour, brown sugar, cinnamon and nutmeg in a mixing bowl. Melt butter in microwave and add almond essence. Place in flour mixture and combine until you have pea and marble size lumps. Spread evenly over the fruit mixture.

Bake in the oven at 170 degrees for 15-20 minutes – until crumble is golden in colour.

As mentioned, serve with whipped cream and the day’s tales!