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.
