Baked Persimmons with Crumble Topping


Cauldrons and Cupcakes

2015-05-10 13.47.56

“Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.”
~ Samuel Butler

Persimmons are one of my favourite autumn treats. I use the non-astringent variety for this recipe. These fuyu persimmons can be eaten crunchy like an apple, or left to soften so that the interior of the fruit becomes jelly-like. This recipe works best with fruit that are firm and ripe, but not yet soft.

Eating this dessert is decadent luxury, but it’s a healthy one! Persimmons are high in B group vitamins, vitamin C and anti-oxidants, especially those that are anti-tumor and anti-inflammatory. The baked persimmon is soft, fragrant and luscious, and the topping is sweet, crispy and well textured. Teamed with some cream or ice-cream it’s a show stopper!

Baked persimmons are very easy and this recipe that works beautifully as a hot dessert, but also makes a tasty breakfast served warm or…

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Author: Cianaodh Óg

Cianaodh (Pronounced Key-Ah-Knee) is Old Irish and means Ancient Fire. Óg is also Old Irish and it means Young which is my surname in modern English. My given or legal name is James "Troy" Young but my chosen, magickal name is Cianaodh Óg and most people who know me outside of my spiritual family know me by my middle name, Troy. I am the High Priest of Tribe Of the Standing Stones in Arlington, Texas - Spirit Of the Sycamore Tradition and variety blogger as well as Chief High Mucky Muck at Alliance of Polyspiritual Eclectics.

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