Gingered Persimmon Crumble
Spicy ginger pairs perfectly with sweet and tangy persimmons in this autumn-inspired dessert recipe.
Nathan Lambrecht
Makes: 12 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 1 box butter yellow cake mix
- 1 1⁄2 sticks butter, softened
- 2 cups (1 pint) persimmon pulp
- 1 can (14 ounces) nonfat sweetened condensed milk
- 2 tablespoons packed brown sugar
- 2 tablespoons flour
- 2 teaspoons pumpkin pie spice
- 3 large eggs, divided
- 1⁄2 cup crystallized ginger, minced
- 1⁄2 cup sugar
- 1 cup pecans, chopped
Spicy Whipped Cream
- 1⁄2 cup heavy whipping cream
- 2 tablespoons light brown sugar
- 1⁄4 teaspoon pumpkin pie spice
- 2 tablespoons sour cream
Instructions
- Preheat oven to 350 degrees. Grease bottom and sides of a 9-by-13-inch glass or ceramic baking dish.
- Set aside 1 cup of the dry cake mix. Pour remaining cake mix into a large mixing bowl and cut in 1 stick of the softened butter until pea-sized crumbs form. Using a fork, stir in 1 beaten egg, mixing until combined and crumbly. Press mixture evenly into the bottom of the baking dish.
- Whisk together persimmon pulp, condensed milk, brown sugar, flour, pumpkin pie spice and remaining 2 eggs in a large mixing bowl until smooth. Slowly pour evenly over crust.
- Combine 1 cup reserved cake mix, minced ginger and sugar and stir until ginger pieces are separated and coated. Stir in pecans. Melt remaining half stick of butter and add to pecan mixture, stirring until combined and crumbly. Lightly and evenly sprinkle over persimmon mixture.
- Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool at least 1 hour before serving.
- To make the spicy whipped cream, whip the cream in a chilled mixing bowl with an electric mixer until soft peaks form. Slowly add brown sugar and pumpkin pie spice, beating until stiff peaks form. Gently fold in sour cream.
- To serve, cut into 12 squares and top with spicy whipped cream or ice cream. Store covered in refrigerator.
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