Individual Blueberry Persimmon Crumble

I went to Uwajimaya, an Asian grocery store here in the NW, and bought a bunch of interesting items. Never having seen them in grocery stores before, I sampled persimmon and bought a couple to experiment with.

Persimmons have an interesting flavor which I can't accurately describe. It reminds me of apple, but much more mild. I was thinking they would be great roasted with potatoes, or baked up in some kind of dessert. I decided to go with the latter.

Blueberry Persimmon Crumble

Ingredients

• 2 persimmons, cubed
• 1 cup blueberries
• 2 tbsp brown sugar
• 1 tbsp white sugar
• 1 tbsp butter

Crumble Topping:

• 1 1/2 tbsp flour
• 2 tbsp brown sugar
• 2 tsp butter, softened

Method

1. Preheat oven to 400 degrees. Set aside 4 small ramekins.
2. In a saucepan, combine fruit, sugars, and butter. Cook over medium low heat until a bit of juices release and thicken slightly.
3. Meanwhile, combine the last set of ingredients for the crumble topping.
4. Put the cooked fruit into the ramekins. Divide the topping evenly among the 4 servings.
5. Bake in the oven for about 40 minutes, until topping browns slightly.

This makes for a nice fall dessert, perfect served on its own or with a small scoop of vanilla ice cream.

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