A winter crumble is a comforting and delectable dessert, especially when paired with the warming flavors of cinnamon and nutmeg. The scent alone is enough to warm our hearts. This version is made with potassium and beta-carotene-rich persimmons and has a mild, sweet flavor. The crumble topping is dropped in spoonfuls over the fruit below, which is cut into generous pieces.
Persimmon primer
Persimmons are an orange fruit—technically a berry. Look for Fuyu persimmons, which are pumpkin-shaped and less astringent, containing fewer tannins than the heart-shaped Hachiya variety. The flesh is tomato like and, when eaten raw, has a mildly astringent flavor. Roasting them brings out their sweetness.

- Preheat oven to 350 F. In small bowl, combine crumble ingredients and set aside.
- Combine persimmons with cinnamon, nutmeg, coconut sugar, and maple syrup and place in an 8 1/2 x 8 1/2 in baking dish. Drop large spoonsful of crumble topping over persimmons. The topping will not fully cover the persimmons. Bake in preheated oven for 50 to 60 minutes.
Per serving: 195 calories; 3 g protein; 8 g total fat (5 g sat. fat); 31 g total carbohydrates (16 g sugars, 5 g fiber); 5 mg sodium