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Put your cast iron to work this fall and whip up this Pear Persimmon Skillet Crumble! Sweet, ripe persimmons and mild pears are baked with a crunchy oat crumble, then served with out-of-this-world rum sauce!
This post is sponsored by Melissa’s Produce. I’m partnering with them (and some friends!) to celebrate all of the fruits & veggies in this #FabulousFallBounty. Thank you for supporting the brands that make this blog possible. As always, all opinions are my own.
This dessert taught me something about my husband that I didn’t know.
He’s a huge crumble fan. Apparently, he has been for quite some time, but we’re very much “in the moment” people. If it’s sitting in front of us, we talk about it. Otherwise, it doesn’t exist. He LOVES pie, but he admitted that this is more his jam.
I guess he has something against a good, buttery crust?
Persimmons are one of those fruits I see every fall at the grocery store and debate buying out of pure curiosity. Those wannabe tomatoes. Have you ever tried one? Apparently, you can just eat them as is, much like an apple.
That’s not something I’d ever thought of doing. But you can bet that’s exactly what I did when I pulled them out of The Big Box O’ Stuff Melissa’s sent out.
It definitely reminded me of an apple in texture but was slightly sweeter. Not terrible, but also not something I see myself eating straight from the market in the future.
Baking with them, however – that’s definitely going to happen more often.
This Pear Persimmon Skillet Crumble is the bomb.
I’ve always been a pear lover, to the point where I’ll grab one of them before an apple. They’re so soft and juicy and perfect with just about anything, including persimmons. They play with each other very nicely in this simple little crumble, and then when you add some freshly grated ginger and all of those delicious fall spices to the mix?
I’m thinking it might be a nice change of pace to put one of these down on your holiday dessert table!
All of that unique autumn pie filling goodness, served up with some ice cream and a delicious rum cream sauce? Where do we sign up?!
I found even more delicious pear & persimmon treats!
- Pear & Walnut Cake With Honey Buttercream
- Caramel Pear Cheesecake Bars
- Persimmon Bread
- Brown Sugar Bourbon Pear Galette
- Persimmon Honey Ginger Tart
Pear Persimmon Skillet Crumble
- 1 cup all-purpose flour
- 2/3 cup old fashioned oats
- 1/2 cup brown sugar packed
- 1/2 cup pecans chopped
- Kosher salt
- 10 tablespoons unsalted butter divided
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 3 pears sliced
- 3 Fuyu persimmons peeled and sliced
- 1 1- inch knob ginger grated
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup dark rum
- 1/2 cup brown sugar packed
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon maple syrup
- 3 tablespoons dark rum
- In a bowl, combine flour, oats, brown sugar, pecans, and 1/4 teaspoon of salt. Using your fingers, rub in 6 tablespoons of butter to form clumps. Place crumble in freezer to harden.
- Preheat oven to 375 degrees F. In a large cast iron skillet, melt the remaining butter over medium heat, swirling the pan to ensure even cooking. When the butter foams, becomes golden, and gives off a nutty aroma, add the sliced pears and persimmon, grated ginger, lemon juice, sugar, and 1/4 teaspoon of salt. Stir to coat, then cook about 5 minutes, stirring occasionally.
- Remove the skillet from the heat and stir in the cornstarch and rum. Sprinkle the crumble evenly over the fruit mixture. Place skillet in oven and bake for 20-25 minutes, or until crumble is golden and persimmon are tender. Remove skillet from oven to cool.
- Meanwhile, in a small saucepan, combine brown sugar, butter, cream, and maple syrup and stir over medium-high heat. Bring the mixture to a boil, then lower the heat and allow to simmer 4-5 minutes. Remove from heat and whisk in the rum. Serve with bowl of warm crumble and vanilla ice cream or whipped cream.