Persimmon and Cranberry Cornmeal Crumble

by

Drop

POSTED Tue, 2 December 2014

Serves

6

Total Time

65 MINS

Calories

524

Warm, spiced crumble with seasonal fruits and a crisp cornmeal almond topping.

recipe-image

    INGREDIENTS


  • Plain flour icon
    Plain flour

    90 g (about ¾ cup)

  • Cornmeal icon
    Cornmeal

    85 g (about ½ cup)

  • Brown sugar icon
    Brown sugar

    100 g (about ½ cup)

  • Salt icon
    Salt

    ⅛ teaspoon (about 0.78 g)

  • Almonds icon
    Almonds

    80 g (about ½ cup)coarsely chopped

  • Orange icon
    Orange

    1 (about 200 g)zest of

  • Unsalted butter icon
    Unsalted butter

    100 g (about ½ cup)cubed

  • Cranberries icon
    Cranberries

    200 g (about 1 ¾ cups)

  • Persimmon icon
    Persimmon

    200 g (about 1 ¼)chopped

  • Apple icon
    Apple

    200 g (about 1 ⅓)cored, chopped

  • Granulated sugar icon
    Granulated sugar

    60 g (about ¼ cup)

  • Lemon icon
    Lemon

    5 g (about ¼)juiced

  • Unsalted butter icon
    Unsalted butter

    30 g (about 2 ⅛ tablespoons)

    METHOD


  • 1. Pre-heat oven - 190°C
  • 2. Grease a clean pie dish
  • 3. Add plain flour, cornmeal, brown sugar, salt, almonds and orange to a clean medium bowl and mix
  • 4. Add unsalted butter to the topping
  • 5. Mix until coarse crumbs form then set aside
  • 6. Add cranberries, persimmon, apple, granulated sugar, plain flour and lemon to a clean medium bowl
  • 7. Mix until combined
  • 8. Transfer fruit to pie dish
  • 9. Add unsalted butter to a clean small bowl
  • 10. Dot content of small bowl with crumbs evenly
  • 11. Add topping to crumbs
  • 12. Bake until golden brown - 40 min, 190°C
  • 13. Serve

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