Embrace the flavors of fall with these Old Fashioned Persimmon Bars with Oatmeal Topping! Made with sweet, ripe persimmons and a spiced oatmeal crumble, these bars are a cozy, nostalgic treat that’s perfect for autumn.
Whether you’re enjoying them with a cup of tea, serving them at a holiday gathering, or packing them for a picnic, these bars are sure to delight. Let’s bake up a taste of the season!
Old Fashioned Persimmon Bars With Oatmeal Topping Recipe
Course: DessertCuisine: AmericanDifficulty: Medium9-12
servings15
minutes35
minutes200
kcalOld Fashioned Persimmon Bars With Oatmeal Topping Recipe
Ingredients
2 cups of organic old-fashioned oats
3/4 cup of organic whole wheat pastry flour (or use organic all-purpose flour 1:1 OR gluten-free flour 1:1)
1/4 cup of pecan or almond flour; 1/2 cup of densely packed dark muscavado sugar (or dark brown sugar)
1/2 cup of softened or room temperature butter (plus a little extra butter to butter the baking dish); 1 egg (chicken or duck)
1 tsp cinnamon
1/2 tsp ground ginger
1 tbsp fresh organic citrus zest (lemon or orange) (or 1 tsp dried zest)
1/4 tsp ground cloves
1/4 tsp ground cardamom
One teaspoon of baking powder
One teaspoon of baking soda
1 teaspoon of salt ( Himalayan pink)
Two cups of persimmon pulp (from either American or extremely ripe Asian persimmons)
1/4 cup honey or maple syrup
One tablespoon of fresh organic citrus (orange or lemon) (or one teaspoon of dried citrus zest)
One chicken, duck, or egg
One tablespoon of freshly squeezed lemon juice (or concentrate)
Directions
- Turn the oven on to 350°F, or 177°C. Grease an 8″ x 8″ baking pan.
- Using an electric mixer, combine the butter and brown sugar for approximately one minute. To make the mixture light and fluffy, add the egg and mix for one more minute. Using a spoon, combine the oats, pastry flour, pecan flour, baking powder, baking soda, salt, and spices in a different bowl. Using an electric mixer, add 1/2 cup of the dry oat mixture to the wet mixture (where “wet” refers to the egg, sugar, and butter) while beating continuously. To ensure that all of the ingredients are completely combined, use a spatula to scrape along the edges and bottoms of the mixing bowl.
- Combine the egg, maple syrup, lemon zest, lemon juice, and persimmon pulp in a separate bowl.
- Half of the oatmeal bar mixture should be separated and put in a baking dish. To create a sort of bottom crust, manually press it down until it is uniformly distributed throughout the bottom of the baking dish. Using a spatula, evenly distribute the persimmon mixture over the oatmeal bar mixture after pouring all of it on top. After that, manually spread the leftover oatmeal bar mixture equally on top of the persimmon mix.
- Bake for 35 to 45 minutes, or until the top is just beginning to brown, on the middle oven rack in a preheated oven. Cooking time may be impacted by the kind of baking dish you use (glass, metal, or ceramic) and the precision of your oven thermometer.
Recipe Video
Serving Suggestions for Old Fashioned Persimmon Bars
Serve these bars warm or at room temperature for a comforting dessert or snack. Pair them with a cup of coffee, tea, or hot cider for a cozy fall treat. They’re also great for holiday gatherings, potlucks, or as a sweet addition to a brunch spread. For an extra touch, dust them with powdered sugar or drizzle with a simple glaze.
Storage Instructions
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 2 months. Thaw at room temperature before serving.
FAQs
Q: Can I use Hachiya persimmons for this recipe?
A: Yes, Hachiya persimmons are ideal because they’re soft and sweet when ripe. Make sure they’re fully ripe (almost jelly-like) for the best flavor.
A: Fuyu persimmons are firmer and less sweet, so they’re not ideal for this recipe. Stick with Hachiya for the best results.
Q: Can I make these bars gluten-free?
A: Yes, use gluten-free flour and certified gluten-free oats to make this recipe gluten-free.
Q: Can I add nuts to the topping?
A: Absolutely! Add chopped walnuts, pecans, or almonds to the oatmeal topping for extra crunch.
A: Yes, these bars actually taste better the next day as the flavors meld. Bake them a day in advance and store them properly.
These Old-Fashioned Persimmon Bars with Oatmeal Topping are a sweet, spiced treat that’s perfect for fall.
