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    Persimmon, Pear & Apple Crumble

    Crumble με Λωτό, Μήλο και Αχλάδι

    From what I saw in a recent post on Instagram, most of you do not eat persimmons and you have probably misunderstood them. You probably remember the tart persimmons that existed when we were kids, but fortunately, things have changed.

    Crumble with persimmons, apples, pears and whole wheat emmer flourth persimmons, apples, pears and whole wheat emmer flour

    Persimmons are now cultivable and not at all tart. It is one of the most delicious and sweet fruits in my opinion. Although I have not yet learned all of their varieties (and there are many), the ones I usually find on the market are two, the one called applw-persimmons in greek  (tight flesh, even when ripened) and the most common, which when it ripens it softens very much. The second one is the most delicious I think, but if you want to use it in a recipe I would say you prefer the first because it stands best.

    Persimmons are rich in antioxidants that help regenerate skin cells. It contains high fiber, but only 66 calories per 100 grams. It provides us with carotene, vitamins C, B1, B2 and B6, potassium, manganese, phosphorus and copper. They contain zeaxanthin, which belongs to the carotenoids, is an excellent nutritional ally in the prevention and treatment of macular degeneration, particularly severe eye disease.

    Persimmon, Pear & Apple Crumble

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    Breakfast, Dessert
    By Evi Serves: 4
    Prep Time: 15 mins Cooking Time: 30 mins

    An easy, quick, nutritious and delicious dessert with all the fruits af the fall

    Ingredients

    • 2 ripe persimmons cut into cubes
    • 2 pears cut into cubes
    • 1 apple cut into cubes
    • 50 g almonds
    • 50 g hazelnuts
    • 80 g whole wheat emmer flour
    • 75 g of coconut sugar
    • 60 g smooth olive oil or virgin coconut oil
    • 30 g mix of seeds of your choice I used pumpkin & flaxseed
    • 1 tablespoon honey or maple syrup for vegans

    Instructions

    1

    Sauté the fruits in a large frying pan in 2 tablespoons of coconut oil, a tablespoon of coconut sugar and honey. Put them in an oven safe pan and let them cool for a while.

    2

    Process almonds and hazelnuts to coarsely chop them and then add the seeds, flour, remaining sugar, remaining coconut oil and beat a little until the mixture becomes as thick as sand. If needed, add more flour, or coconut oil to achieve that.

    3

    Pour the mixture over the fruit and spread evenly. Bake in preheated oven at 200 ° C for 15 minutes. Reduce the temperature to 180 ° C and continue cooking for another 15-20 minutes, until golden brown.

    4

    Ideally, serve crumble lukewarm.

    Nutrition

    • 542 Calories
    • 64g Carbohydrates
    • 31.5g Fat
    • 9g Fiber
    • 9g Protein
    • 3.6g Saturated fat
    • 5mg Sodium
    • 34g Sugar

    Notes

    * Amount per 235 gr

    There’s another idea to enjoy perimmons: a delicious “porridge” with quinoa & persimmon

    Recipe adapted from the french Elle a Table magazine, January – February 2018.

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