Recipe adapted from NC State University and N.C. A&T State University.
| Prep 20 min |
Cook 30 min |
Total Time 50 min |
For the fruit
5 very ripe large persimmons (you may substitute peaches)
1/3 cup cranberries (you may substitute another tart fruit, such as blackberries)
3 tablespoons honey
2 tablespoons unsalted butter, melted
For the topping
1 cup whole wheat flour
3 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 egg
2 tablespoons unsalted butter, melted
1. Preheat oven to 350 degrees Fahrenheit.
2. Cut the persimmons in half. Scoop out the pulp using a spoon and chop it finely on a cutting board. Place the persimmon pulp in a large mixing bowl and mix in the cranberries, honey and butter. Transfer to an 8-inch rimmed baking dish or individual ramekins.
3. For the topping, combine all the dry ingredients in a medium bowl. Add the egg and butter. Mix with your fingers to crumble and form small dough pieces. Scatter the topping evenly on the fruit. Bake for 20 to 30 minutes.
Serve warm or at room temperature with a scoop of vanilla ice cream.
