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!
Course Dessert
Cuisine American
Keyword pear crumble
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Calories 574kcal
Author Erica
Ingredients
1cupall-purpose flour
⅔cupold fashioned oats
½cupbrown sugarpacked
½cuppecanschopped
Kosher salt
10tablespoonsunsalted butterdivided
½teaspooncinnamon
½teaspooncardamom
3pearssliced
3Fuyu persimmonspeeled and sliced
11-inch knob gingergrated
1tablespoonlemon juice
½cupgranulated sugar
3tablespoonscornstarch
¼cupdark rum
Rum Sauce
½cupbrown sugarpacked
3tablespoonsunsalted butter
¼cupheavy cream
1tablespoonmaple syrup
3tablespoonsdark rum
Instructions
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.
RUM SAUCE:
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.