Festive orange and turmeric persimmon crumble

Crumble is the easiest fruit centred warm dessert that ever existed. With little work and of 50 minutes baking you can create an exciting taste combination of deep-warm fruits, crispy crumbles and refreshing light quark. It can be wonderfully fragrant and heart-warming, sweet and filling without containing any refined sugar,  and full of natural sweetness, vitamins and fibres from the fruits. In this version, the classic apples are baked with a little oriental twist of colourful spices and my new favourite fruit the persimmon.0IMG_0343

I discovered this amazing fruit only recently, and soon realized I needed to share it with you. The best short summary would be that this fruit is a smaller, more user friendly version of mango. A normal sized kaki is just enough for one person, and you can just eat it without any hassle: there is no need to peel it, no seeds to remove, all you need to do is to take off the leaves and it is ready for the bite. The taste is sweet, honey- and mango-like, with a soft peach-like texture that is a little tougher at the peel which has a wonderfully deep orange colour. I absolutely love to eat it with my porridge, overnight oats or just as a quick but filling snack.


I really love it in this dessert as it is not too sweet but still really fulfilling and rich. The warm steaming fragrant dish topped with a dollop of Greek yoghurt or quark is a perfect healthy alternative to end a festive dinner or to make a simple weekday dinner a little more delightful. The persimmon brings in most of the sweetness combined with the soft tartness of the apple and orange, crowned with the caramelized coconut blossom sugar and crispy toasted cashews. The oats and corn flour adds in the carbohydrates that allows the fruit sugars to be absorbed slowly, raising your blood sugar level slower and steadier and keeping you content for longer. The spices make the orange colour deep and cover the kitchen with wonderful smells while the crumble is baking.


This might sound like a recipe with ingredients hard to get, but feel free to play around with it. Instead of persimmon you can use one big ripe peach. Or if you don’t happen to have coconut oil at home then butter works just as well. Coconut blossom sugar is also not essential, but a lovely extra as it adds a bit of caramelly flavour. If you don’t have the coconut blossom sugar, feel free to use honey in the fruit mix and crumble and sprinkle with brown sugar (using just the same amounts 1-1 teaspoon). What you do need though is an ovenproof dish of at least 600 mililitres for baking.




  • 2 apples
  • 1 persimmon (kaki)
  • ½ orange
  • 1 cm ginger
  • ½ teaspoon turmeric
  • ¼ teaspoon cardamom
  • 1 tablespoon corn flour
  • 1 tablespoon rolled oats
  • 1 teaspoon coconut blossom sugar (or brown sugar)


  • 70 grams cashew nuts
  • 25 grams coconut oil (or butter)
  • 1 tablespoon rolled oats
  • 1 tablespoon corn flour
  • 1 teaspoon coconut blossom sugar (+1 to sprinkle)
  • 1 tablespoon flax seed
  • 4 big tablespoon of quark or greek yoghurt for serving

Pre-heat oven to 180 celsius. Deseed apples and cut one of the apples in bitesize pieces, grate the other one with the bigger holes of the grater (no need to peel the apples) and tip it into a mixing bowl. Remove the leaves of the persimmon, cut in bitesize pieces without removing the peel, add it to the bowl and squeeze the juice of the orange on top. Peel and finely grate ginger. Tip spices, flour and sugar for the filling into the bowl, and mix well. Spoon it into the pie form (any ovenproof dish could do with at least 600 mililitre filling capacity). Push the top down a little so that the fruit is tighter in the form and there is at least one centimetre rim to prevent the juices from oozing out while baking.

In a dry pan toast cashews in a few minutes until golden brown, then let it cool down slightly and chop coarsely. Mix with the rest of the crumble ingredients  (except for the 1 teaspoon of sugar to sprinkle). The most important here is to get rid of the biggest lumps of coconut oil, but it doesn`t have to form a dough, more like crumbles. Spoon it on top of the fruits, sprinkle with the remaining sugar and bake for 50 minutes.

After baking let it cool for about 10 minutes and serve it warm with a good dollop of quark.0IMG_0348


3 thoughts on “Festive orange and turmeric persimmon crumble

  1. Pingback: Simple banana-oat cookies – paint-the-plate

  2. Pingback: Ginger and lemon tea brew – paint-the-plate

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