Persimmon Apple Crumble with Rum Sauce
User Reviews
5
Persimmon Apple Crumble with Rum Sauce
Description
Persimmon Apple Crumble with Rum Sauce starts with a fruit base of apples steamed just enough to remain firm, then mixed with very soft ripe persimmons thickened with corn starch. The crumble topping made of flour, butter, and sugar forms a crisp, browned crust after baking. A rum sauce made from brown sugar, butter, buttermilk, golden syrup, dark rum, and baking soda creates a rich, glossy accompaniment with a sweet and slightly tangy profile. Baking the crumble in an 8x8 pan ensures even cooking, and the rum sauce is simmered separately before being poured over or served alongside the dessert.
The texture contrast between the soft fruit and crumbly topping provides a pleasing bite, while the rum sauce adds moisture and a complementary flavor that balances the natural sweetness and acidity of the fruits. This crumble is well-suited to be served warm as a comforting dessert.
Refrigerate any leftover crumble and rum sauce promptly to maintain freshness. The sauce's balance can be adjusted by choosing light or dark brown sugar and varying the amount of rum according to taste. Baking until the topping is golden and the fruit filling bubbles slightly will help achieve the best texture.
Ingredients
Ingredients for filling:
- 2 apple peeled, cored and sliced
- 1 Tbsp sugar
- 1 tsp lemon juice freshly squeezed
- 8 persimmon very soft/ripe, Hachiya variety
- 1 tsp corn starch
Ingredients for crumble topping:
- 1 ½ cups all-purpose flour
- 4 oz butter 1 stick
- ¼ cup sugar
Ingredients for rum sauce:
- ⅔ cup brown sugar light or dark
- 3 Tbsp butter
- ¼ cup buttermilk
- 1 tsp golden syrup if you don’t have golden syrup, substitute honey or maple syrup
- 2 Tbsp dark rum (or more)
- ¼ tsp baking soda
Instructions
- Preheat oven to 400°F (205°C).
- Put the apples, sugar and lemon juice in a pot over low heat and steam until just a little cooked (they should still be firm). Add the persimmons.
- Mix the corn starch with a little water, just so it mixes to a liquid and then stir into the fruit in the pot.
- Pour the fruit into an 8 x 8 baking pan (ceramic or glass is best for this type of dessert).
- Make the crumble topping by rubbing the the stick of butter into the flour with your fingers, until all that you have are crumbs. Stir in the sugar, then sprinkle on top of the fruit, and spread evenly.
- Bake in preheated oven for approximately 25 minutes or until top is golden brown. Remove from oven.
- Next, put all the ingredients for the rum sauce, except for the dark rum and baking soda, in a small pan over medium heat. Stir and bring to a boil, then lower heat and simmer for a few minutes, before adding the rum and baking soda. Remove from heat and continue to stir until well mixed.
- Once the crumble has cooled a little, serve with warm rum sauce.
Notes
- Refrigerate any leftovers promptly to keep the dessert and sauce fresh.
- You can substitute honey or maple syrup for golden syrup if unavailable.
- Adjust rum quantity to taste but adding it after simmering prevents harsh alcohol flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 515kcal | 26% |
| Carbohydrates | 96g | 32% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 564mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 101mg | 112% |
| Calcium | 71mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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