Persimmon Bars with Oatmeal Topping
A delicious fall treat featuring sweet persimmons and a crumbly oatmeal topping. Perfect for dessert or as an afternoon snack.
Equipment
- 8x8-inch baking dish
- Mixing bowls
- Spoon or spatula
- Measuring cups and spoons
- Baking paper (optional)
Ingredients
- For the persimmon filling:
- 1 ½ cups ripe persimmon pulp about 3 medium Fuyu persimmons
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- For the oatmeal topping:
- ¾ cup rolled oats
- ¼ cup brown sugar packed
- ¼ cup all-purpose flour
- 4 tablespoons unsalted butter cold, cut into small cubes
- Pinch of salt
Instructions
- Prepare the persimmon filling: Preheat your oven to 350°F (175°C). Peel and remove the seeds from the persimmons. Mash the pulp to get about 1 ½ cups. In a large bowl, whisk together the persimmon pulp, flour, sugar, egg, baking powder, cinnamon, nutmeg, and salt until well combined. Pour this mixture into a greased 8x8-inch baking dish.
- Make the oatmeal topping: In a separate bowl, combine the oats, brown sugar, flour, and a pinch of salt. Add the cold butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Assemble the bars: Evenly sprinkle the oatmeal topping over the persimmon mixture. Make sure it covers the entire surface.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Cool and serve: Allow the bars to cool completely in the dish, about 1 hour. Cut into squares and serve.
Notes
- For a richer flavor, you can add chopped nuts like walnuts or pecans to the oatmeal topping.
- The persimmon filling should be smooth for best results, so make sure the fruit is fully ripe.
- If you prefer a vegan version, substitute the egg with a flax egg and use dairy-free butter.
