Persimmons remind me of my grandfather, he was used to eat two every afternoon when they were in season, they were never appealing to me and I had never even tasted them before because I didn't find them inviting at all, especially for the consistency, strange and “squishy”, they have always seemed to me a weird cross between an apple and a tomato. The persimmons I found for this recipe have a hint of vanilla and are more like apples than tomatoes (thank goodness), for me it was just a jump into the void and I felt like when I was a young teenager eating nothing because I didn't trust my mother telling me “you don't know what you're missing, if you don't try it how do you know you don't like it?”. Do I have to say that moms are always right?
Persimmon is a very sweet, juicy and nutrient-rich autumn fruit, if ripe at the right point you can cut it in half and enjoy the pulp with a spoon as if it was a cream, delicious goodness. For this recipe, I used a slightly firmer persimmon, suitable to be cut into small pieces and cooked in a pan.
The shortcrust pastry I used was leftover from the Halloween vegan tart (find the recipe here), phenomenal because stored in the fridge it keeps for a long time as it does not have any perishable ingredient. You can obviously do it from scratch following the recipe or replace it with a classic shortcrust pastry or other type of your liking. By eliminating the butter flakes, as well as being gluten-free, this recipe is also vegan. I recommend consuming the crumble when hot and maybe with a scoop of vanilla ice cream on top, other than looking really good it becomes yummier.
Happy baking!
Recipe
Preparation time 20 minutes
Baking time 35 minutes
Servings 4
Gluten free
Ingredients
FOR THE SHORTCRUST PASTRY
210 grams of sugar
500 gr of Nutrifree gluten-free mix for baking
70 gr of extra virgin olive oil
70 gr of peanut oil
125 gr of water
Zest of 1 lemon
1 bag of vanillin
12 gr of baking powder
FOR THE FILLING
2 persimmons
Brown sugar q.s.
DECORATION
Sliced almonds q.s.
Brown sugar q.s.
Butter q.s.
Method
FOR THE SHORTCRUST
1. In a large bowl pour extra virgin olive oil and peanut oil together with water, sugar and lemon zest, mix with a spoon. Add the sifted flour with baking powder all at once
2. Continue to mix with the spoon and transfer to the work surface to knead by hand forming a compact dough, wrap it in cling film and let it rest in the refrigerator for at least an hour
FOR THE FILLING 1. Cut the persimmons into chunks and add them to a pan over low heat with a little brown sugar. Cook until the persimmons are well softened 2. At the bottom of each basin, form a base of coarsely crumbled shortcrust pastry, pour over a couple of spoonfuls of persimmon and again the crumbled shortcrust pastry to cover everything. Sprinkle the surface with brown sugar, sliced almonds and small flakes of butter 3. Bake in a static oven at 180 ° for about 35 minutes, serve hot, possibly garnished with vanilla ice cream
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