Description
Bake up this healthy vegan persimmon crumble with oats, pecans, and warm spices. Whole grain, low sugar, and full of flavor—your new favorite fall dessert!
Ingredients
Scale
- 13 large (about 4 pounds total) Fuyu persimmons, peeled, seeds removed, sliced thinly
- 1 large orange, juiced (about 1/4 cup juice)
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ¼ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup vegan butter or margarine, softened
- 3 tablespoons plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
Instructions
- Arrange peeled, sliced persimmons in the bottom of a 9 x 13-inch baking dish.
- Drizzle orange juice evenly over the fruit.
- Preheat oven to 350 F.
- In a medium mixing bowl, add whole wheat flour, oats, brown sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Mix well.
- Add softened butter or margarine and blend into dry ingredients with a pastry blender or fork until crumbs appear.
- Add plant-based milk and mix with pastry blender or fork to make a slightly moist crumble topping.
- Sprinkle the crumb topping evenly over the fruit.
- Place the baking dish in the oven and bake at 350 F for about 1 hour, until fruit is tender and topping is golden.
- Remove from the oven and enjoy! Serve warm with plant-based ice cream, if desired. Store leftovers in the refrigerator for up to 7 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 209
- Fat: 8 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 3 g