Persimmon and Cranberry Cornmeal Crumble
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- Total Time
- 1hr 5mins
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- Serves
- 6
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- Calories
- 524
Warm, spiced crumble with seasonal fruits and a crisp cornmeal almond topping.
recipe updated Oct 14, 2020
Ingredients
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- All purpose flour
- 105 g
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- Cornmeal
- 85 g
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- Brown sugar
- 100 g
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- Salt
- ¼ teaspoon
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- Almonds
- 80 g
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- Orange
- 1
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- Unsalted butter
- 100 g
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- Cranberries
- 200 g
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- Persimmon
- 200 g
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- Apple
- 200 g
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- Granulated sugar
- 60 g
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- Lemon
- 5 g
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- Unsalted butter
- 30 g
Tools
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Stand mixer
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Oven
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Wooden spoon
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Medium bowl
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Small bowl
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Pie dish - 9"
Step preview
- Pre-heat oven - 190°C
- Grease a clean pie dish
- Add all purpose flour, cornmeal, brown sugar, salt, almonds and orange to a clean medium bowl and mix
- Add unsalted butter to the topping
- Mix until coarse crumbs form then set aside
- Add cranberries, persimmon, apple, granulated sugar, all purpose flour and lemon to a clean medium bowl
- Mix until combined
- Transfer fruit to pie dish
- Add unsalted butter to a clean small bowl
- Dot content of small bowl with crumbs evenly
- Add topping to crumbs
- Bake until golden brown - 40 min, 190°C
- Serve