Persimmon cranberry crumble cups

ingredients

• • 4 persimmons, halved and chopped
  • 1 cup frozen cranberries
  • zest and juice of 1 orange
  • 1 1/2 tablespoon brown sugar
  • pinch of cinnamon
  • 50 gram butter, chopped
  • 1/3 cup plain flour
  • 2 tablespoon demerara sugar
  • 1/4 cup rolled oats
  • icing sugar to dust
  • ice cream or cream, to serve

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.

notes

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!