Persimmon Oat Crumble with Coconut Cinnamon Sorbet

Coconut Cinnamon Sorbet
makes ~3 cups

1 can (~1 3/4 cups, 400 mL) coconut milk (with cream, not skimmed)
1/4 cup water
6-7 3-inch cinnamon sticks, crushed
2/3 cup sugar
1/2 tspn ground cinnamon

1. Combine the coconut milk, water, and crushed cinnamon sticks in a small saucepan with a tight fitting lid. Cook over medium high heat until the coconut milk reaches a bare simmer. Cover tightly and remove from heat. Let steep for at least one hour.
2. Strain the cinnamon sticks from the coconut milk and discard the sticks. Measure the coconut milk mixture. If some liquid has evaporated, add enough water to reach two cups.
3. Return the coconut milk mixture to the saucepan, adding the sugar. Cook over medium high heat until the sugar has completely dissolved. Remove from heat and whisk in the ground cinnamon.
4. Chill the mixture thoroughly in the refrigerator.
5. Once chilled, freeze the sorbet base in your ice cream maker of choice. (Here's mine, which works like a dream, and I also have this one.)  Once churned, you may want to let the sorbet harden further overnight in the freezer.


Persimmon Oat Crumble
makes 16-20 persimmon halves

8-10 large Hachiya persimmons, very ripe
1 cup rolled oats
6 Tbspn oat flour
1/2 cup lightly packed brown sugar
3/4 tspn salt
1 tspn ground cinnamon
1 stick (8 Tbspn) butter, cold and cut in pieces

1. Preheat oven to 400 degrees F.
2. Cut the persimmons in half. Set aside.
3. In a bowl, mix to combine the oats, oat flour, brown sugar, salt, and ground cinnamon. Using a pastry cutter or fork, cut the cold butter into the oat and flour mixture until the butter is the size of small peas.
4. Place persimmons cut-face up in a baking dish. Top each persimmon half with the oat and butter crumble.
5. Bake in the oven for 20-30 minutes until the oats are deep golden brown. Remove and let cool briefly before serving with scoops of coconut cinnamon sorbet.

Discovered at: Desserts for Breakfast