Ingredients
Method
1.Preheat oven to 200°C.
2.Place chopped persimmons, cranberries, orange zest, juice and sugar in a small saucepan, then heat gently until simmering. Stir in cinnamon and cook until fruit is tender and pulpy.
3.To make the crumble topping, in a bowl, rub butter into flour with your fingertips to form large crumbs. Mix in the demerara sugar and oats, then rub to form crumbly clumps.
4.Place 4 heatproof cups or ramekins on a tray and divide persimmon and cranberry mixture between them. Sprinkle crumble on top and bake for 15-20 minutes or until golden.
Considered a delicacy around the world, Kiwis can get persimmons for a surprisingly good price. You can easily pick up sweet Gisborne persimmons at your local supermarket!
Note
