Sunset hued persimmons bake under a blanket of a sweet oat streusel in this Persimmon Apple Crumb Pie.
It used to be that persimmons were a rare treat, something that I might find only at the farmer’s market, or at my local Asian market. Actually, I think I can safely say that I had my first taste of persimmons when I moved to California, a gift from a friend’s friend’s garden.
But lately, persimmons have been on my radar more. I see them now at the grocery, and I seem to be seeing more recipes for them, too. And after my sister, who now lives in Southern California (and has been initiated into the world of persimmons) asked me if I had any recipes for this sunset hued fruit, I realized that I have only cooked with them a handful of times.
It was time to change that.
Now what to make? For some reason, I have been craving a buttery crust, and while I often shy away from pies, a crumb pie is something I can handle. This Persimmon Apple Crumb Pie began to take shape and I have to admit, I felt rather proud of myself as I pulled it out of the oven.
No, there are no pretty lattices or etched leaves, or fancy patterns, but it smelled like autumn had descended and I knew the crumb topping would be as tempting as the filling itself.
My daughter came in to investigate the smell in the kitchen. You see, persimmons are new to her, too.
“What do persimmons taste like?” she wanted to know.
Hmmm. I had to think about it.
“Well, it’s kind of mild, like a pear.”
She inspected the pie and asked for a little sliver, just in case she didn’t like it.
The sliver disappeared. And a bigger slice took its place on the plate.
This is the cozy time of year, and the time I embrace those rare treats, like persimmons, of course, cranberries and my beloved chestnuts. Citrus is back, and stunning pomegranates. Who said winter is boring? I think you’ll agree with this month’s delicious Eat Seasonal roundup that is organized by Becky of Vintage Mixer. Join us and our friends as we share dishes that embrace eating seasonal! Check out the December seasonal food guide and these recipes for more #EatSeasonal inspiration.
Pomegranate Yogurt Bowls by Mountain Mama Cooks
Persimmon Pumpkin Tart with Streusel Top by Suitcase Foodist
Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family
Kale Salad with Goat Cheese, Cranberries and Orange by Flavor the Moments
Christmas Stollen Madeleines with Preserved Lemon by Simple Bites
Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen
Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer
Persimmon Tart with Pecan Crust by Letty’s Kitchen
Cabbage Slaw with Honey Lime Yogurt Vinaigrette by The Lemon Bowl
Roasted Persimmon Butter by Cafe Johnsonia
Lemon Poppyseed Baked Oatmeal by Project Domestication
Asian Orange Glazed Chicken by Foodie Crush
MORE GREAT RECIPES TO TRY IN DECEMBER
Pomegranate Berry Smoothie
Cranberry Pomegranate Mojito
Cranberry Pomegranate Baked Brie
Quinoa Salad with Roasted Red Beets, Oranges and Pomegranate
Chestnut Salad with Pomegranate Dressing
Persimmon Apple Crumb Pie
- 1 pie crust round homemade or store bought is fine
- 1 1/2 pounds Fuyu persimmons 648 g (about 5 to 6 persimmons) peeled and sliced into 1/4-inch rounds (the fruit should be ripe but not too soft)
- 1/2 pound apples 240 g (about 2 medium apples), Honeycrisp apples work beautifully
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 2 tablespoons unsalted butter room temperature
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- pinch kosher salt
- 8 tablespoons unsalted butter cold, cut into cubes
- 1/2 cup rolled oats (regular, old-fashioned oatmeal)
- Preheat the oven to 400°F.
- Drape the pie crust over a 9 inch pie pan, gently pressing it to form to the pan. Trim any excess dough and flute the edges in your desired pattern. Place the pie pan into the refrigerator to chill while you prepare the crumb topping. This can be done a day in advance.
- In a medium bowl, whisk together the flour, sugar, cinnamon and salt. Mix in the butter using your fingers, a pastry cutter or a food processor, mixing until it looks like coarse crumbs. Add oats and and mix a little more, using your fingers to create chunks with the crumbs. Place in the refrigerator to chill while you prepare the fruit filling. This can also be done a day in advance.
- In a large bowl, toss the persimmons, apples, sugar, flour and cinnamon. Arrange the fruit filling in the pie pan. I like to alternate layers of apple with persimmon, but this is not necessary. Dot with pieces of the softened butter. Spread topping evenly over fruit and pat down gently with your fingertips.
- Bake the pie for 25 minutes, then lower the heat to 350°F. Continue baking for another 30-40 minutes, or until the topping is golden brown, and the filling is bubbling within. Remove from the oven and let it cool completely before slicing.
- The pie crust and crumb topping can be prepared a day in advance and stored in the refrigerator until you are ready to assemble and bake the pie. Since working with a cold crust and crumb topping are critical when baking a pie to prevent crust shrinkage, keep it refrigerated until you are just about ready to fill the pie and bake.
- For the filling, I recommend that you don’t prepare this in advance. If you allow the fruit to sit in the sugar mixture for an extended amount of time, it will release juices and make for a soppy filling.
- Resist the urge to slice into your pie while it is still warm, especially if you would like pretty, clean slices! Let the pie cool completely before slicing.
- Fuyu persimmons should be ripe but not too soft. Keep in mind that hachiya persimmons are quite different from fuyu; definitely stick with fuyu persimmons in this recipe, which can be eaten while firm.
- While the skin of a persimmon is edible, I prefer to peel them in this pie, but you can save time and leave it on. As for the apples, when I use Honeycrisp apples, I slice them thin and leave the skin on.
- If you find that you fruit is already quite sweet, I like to use less sugar in the filling – around 1/3 cup if the fruit is naturally sweet, or if I am craving a less sweet pie.