This comforting dessert, featuring Bella Viva Orchards’ Persimmons, Walnut Pieces and Unsweetened Shredded Coconut, makes a warm, sweet ending to your favorite fall dinner. The family will be sure to gather ‘round the kitchen when this fragrant beauty comes out of the oven. Send it over the top with a scoop of vanilla ice cream, ice milk, gelato or sweetened Greek yogurt!
8 ounces Bella Viva Orchards’ Persimmons Water 2 tablespoons granulated sugar 1 teaspoon cornstarch ½ teaspoon cinnamon Pinch of salt 3-4 tablespoons reserved rehydrating liquid 4 tablespoons (1/2 stick) unsalted butter, cubed
1 cup quick-cooking oats ½ cup Bella Viva Orchards’ Walnut Pieces ¼ cup Bella Viva Orchards’ Coconut Shredded (Unsweetened) ¼ cup granulated sugar ¼ cup brown sugar ½ cup flour Pinch of salt 8 tablespoons (1 stick) cold unsalted butter, diced
Preheat oven to 400 degrees F. Place the Persimmons in a heavy saucepan and top with water. Bring to a boil, then reduce to simmer, stirring occasionally and gently until the fruit rehydrates, about 8 minutes.
Drain off liquid, reserving 3 to 4 tablespoons, and return Persimmons to the pan. (The remaining reserved liquid can be used in smoothies, added to hot or iced tea, or enjoyed as a fruity fall beverage.) Add granulated sugar, corn starch, cinnamon, salt and 3 to 4 tablespoons of cooking liquid. Coat a deep-dish pie plate with non-stick spray and add the fruit mixture. Top evenly with the cubed butter.
In a medium bowl, combine flour, oats, Walnuts, Shredded Coconut and a pinch of salt. Add diced cold butter and using your hands, combine until a crumbly mixture forms. Sprinkle topping evenly over fruit mixture, squishing with your hands to make clumps, and bake about 20 to 25 minutes, until topping is golden brown.
Remove from oven and cool. Serve warm or at room temperature, topped with your favorite vanilla ice cream, ice milk, gelato or sweetened Greek yogurt.