Dessert, Vegetarian

I LOVE ginger!   If you love the spiciness of ginger as much as I do, add the optional chopped fresh ginger.  If you’re like my family members and don’t care for it, just use the crystallized ginger.   It adds a nice spiciness without being too overpowering.

Makes 6-8 servings


5 average sized  fuyu persimmons, cut into 1” chunks (about 5 cups of chunks)

1 tsp lemon zest

3 Tbsp lemon juice (about 1 lemon)

1/2 tsp pure vanilla extract

¼ cup tightly packed brown sugar

¼ cup chopped crystallized ginger

Pinch of kosher salt

1 TBSP finely chopped fresh, peeled ginger (OPTIONAL:  add this if you REALLY like ginger!)


½ cup whole raw almonds, chopped

1/4 cup whole wheat flour

3/4 cup old fashioned rolled oats

¼ cup tightly packed brown sugar

Pinch kosher salt

3 Tbsp melted unsalted butter

2 Tbsp water

Glass baking pan  (8×11)


Preheat oven to 350 degrees F.

In a large mixing bowl, combine the persimmons, lemon zest, juice and vanilla extract.  Toss to coat the persimmons.  Add sugar, ginger and salt. Stir to combine.

Combine the chopped almonds, flour, oats, sugar, and salt. Add the melted butter and the water and stir until mixture looks crumbly.

Add the fruit mixture to the glass baking pan and spread the oat topping evenly across the persimmons.  Bake until the topping is golden brown, about 45 minutes.

Delicious and decadent tasting when topped with plain 2% greek yogurt