Caramelized Persimmons on Orange Yogurt with Spiced Crumble
Recipe Highlights
These caramelized persimmons are seared in a pan until the edges turn golden, then glazed with maple syrup, cinnamon, and a splash of orange juice. They’re served on a spread of cold vanilla yogurt brightened with orange zest, then finished with a crumble of walnuts, pecans, oats, and warming spices, plus a little fresh mint and orange zest. The contrast between the warm fruit and the cold yogurt is what makes it.
The plating looks restaurant-quality, but is super easy and quick to put together. Impress someone special, or treat yourself to a delicious, easy breakfast or dessert.
Ingredients
Step by Step
Tips & Insights
Which Persimmons to Use
Firm persimmons. You need a variety that’s eaten while it’s still firm, like Fuyu. These come in a few shapes, from squat and round to longer and slightly pointed, so go by firmness rather than shape. They hold their shape when seared and slice cleanly into wedges. Avoid soft-ripening varieties like Hachiya, which need to be jelly-soft before they’re edible and would fall apart in the pan.
Getting a Good Caramelized Edge
Cook the wedges in a single layer and leave them alone for 2 to 3 minutes before turning. If the pan is crowded, they’ll steam rather than brown, so work in batches if you need to.
The Crumble
Pulse the crumble rather than blending it. You want some bigger pieces of nut left for crunch. It crisps up as it cools, so don’t worry if it feels soft straight out of the oven.
Plating
Spread the yogurt in a wide swoosh rather than a mound, so there’s room for a generous scatter of crumble. Tuck the crumble around and between the persimmon wedges rather than over them, so the caramelized edges stay on show.
TIP: To brighten up the dish even more, if you have a lemon on hand, zest some of it over the final dish. Not necessary, but a lovely addition.
Variations
- No oven: toast the crumble in a dry frying pan over medium-low heat for 4 to 5 minutes, stirring often.
- Nuts: swap the walnuts and pecans for hazelnuts or almonds.
- Nut-free: use pumpkin and sunflower seeds in place of the nuts.
- Yogurt: if you can only find plain yogurt, stir in a little maple syrup and vanilla extract along with the orange zest.
- Spices: add a pinch of cardamom or cloves to the glaze for something more festive.
Storage
Crumble: keep it in an airtight jar at room temperature for up to 3-4 days.
Yogurt: the orange yogurt keeps in the fridge for up to 2 days.
Persimmons: best served warm, straight from the pan. Leftovers keep in the fridge for 2 days and can be warmed gently in a pan.
Serving Ideas
- Breakfast: add a spoonful of the crumble to your morning oats or granola.
- Dessert for guests: plate it individually, or layer the yogurt, persimmons and crumble in small glasses.
- Extra crumble: you will have some crumble left over, so you can keep it in a jar for topping yogurt, porridge or ice cream through the week.
Caramelized Persimmons on Orange Yogurt with Spiced Crumble
- Total Time: 30 minutes
- Yield: 4
Description
Warm, maple-glazed persimmons over cold orange vanilla yogurt, finished with a spiced nut crumble. An easy fall dessert or weekend breakfast.
Ingredients
Equipment
- Small food processor
- Oven
- Frying pan
- Small bowl and spoon
- Zester
- Chopping board and knife
Ingredients
Spiced nut crumble
- 2/3 cup / 60g walnuts
- ½ cup / 45g pecans
- ½ cup / 40g rolled oats
- 3 soft dates, pitted
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Pinch of salt
- 1½ tablespoons coconut oil, softened or melted
- 1 tablespoon maple syrup
Orange vanilla yogurt
- 1 heaped cup / 300g vegan vanilla yogurt (I used a coconut one; you want it to be thick and creamy)
- Zest of 1 orange
- 1 to 2 teaspoons orange juice, to taste
Caramelized persimmons
- 2–3 (depending on size) firm persimmons (such as Fuyu), cut into wedges
- 1 tablespoon coconut oil
- 1½ tablespoons maple syrup
- ½ teaspoon cinnamon
- Pinch of salt
- ¼ cup / 60ml orange juice
To serve (optional)
- Small fresh mint leaves
- Orange zest
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Make the crumble: Add the walnuts (2/3 cup), pecans (½ cup), rolled oats (½ cup), dates (3), cinnamon (1 teaspoon), ground ginger (½ teaspoon), nutmeg (¼ teaspoon), salt (a pinch), coconut oil (1½ tablespoons), and maple syrup (1 tablespoon) to a small food processor. Pulse until it looks like a rough crumble, with some bigger nut pieces left.
- Bake the crumble: Spread it on the lined base of the stovetop oven and bake on 180°C / 350°F for 10-15 minutes, stirring halfway, until golden. Let it cool.
- Make the yogurt: Stir the orange zest (1 orange) and orange juice (1 to 2 teaspoons) through the vanilla yogurt (1¼ cups) and chill until serving.
- Sear the persimmons: Add the coconut oil (1 tablespoon) to a frying pan over medium heat. Add the persimmon wedges in a single layer and cook for 2 to 3 minutes per side, until the edges caramelize.
- Glaze: Add the maple syrup (1½ tablespoons), cinnamon (½ teaspoon), salt (a pinch), and orange juice (¼ cup). Let it bubble for about a minute, spooning it over the fruit, until glossy.
- Serve: Spread the yogurt over the plates, scatter the crumble along the yogurt, and top with the warm persimmons and glaze. Finish with mint leaves and orange zest. Serve straight away.
Notes
Persimmons: Use a firm variety that’s sweet while still crisp, such as Fuyu, Sharon fruit, or Persimon. Some are round, and some are longer and pointed, so go by texture rather than shape. Soft-ripening varieties like Hachiya will fall apart.
No oven: Toast the crumble in a dry frying pan over medium-low heat for 6-7 minutes, stirring often.
Make ahead: The crumble keeps in an airtight jar, so make it a couple of days ahead. You can also mix the yogurt the day before and keep it in the fridge. Persimmons are best seared just before serving.
Extra crumble: You will have extra crumble leftover, so you can keep it in a jar for topping yogurt, porridge, or ice cream through the week.
