A delicious dessert or breakfast crumble made with ripe Japanese persimmons, oats, and nut flour (such as almond flour)
Preheat oven to 350°F.
Start by preparing your oat mixture as follows: In medium sized sauce pan or skillet over medium heat (about 4 on our stove) melt butter, then stir in oats. Stir constantly with spatula until oats are slightly toasted, about 5 minutes. Then remove oats from heat and pour into mixing bowl. Immediately add coconut sugar while oats are hot and stir in with spoon until evenly mixed. Then stir in nut flour, cinnamon, and baking soda. Set aside.
Next, make your persimmon filling as follows: Add persimmons, vanilla, zest, lemon juice, and egg to blender and blend until smooth.
In a buttered 7" x 11" baking dish, spread 2/3 (2 cups) of your oat mixture evenly in baking dish. Pour all of your persimmon mixture over top then evenly spread with a spatula. Next, spoon/sprinkle in the other 1/3 (1 cup) of the oat mixture over top.
Bake for 30 minutes. Let cool then cover and refrigerate. Best served after it's had a chance to cool for half a day or more. Serving tips: drizzle with honey and serve with a side of fermented dairy such as yogurt or milk kefir for a great breakfast.
Gluten-free persimmon oat crumble https://www.tyrantfarms.com/recipe-gluten-free-persimmon-oat-crumble/