Persimmon and pistachio crumble in a cocotte

Ingredients

For 1 serving

• Persimmon130 g
• All-purpose flour15 g
• Pistachios8 g
• Butter5 g
• Brown sugar5 g
• Lemon zest1 g

Contains: gluten, lactose, nuts,

In season: October – December

Method

1. Preheat a conventional oven to 190 °C and keep the butter in the fridge until you need it.
2. Wash the persimmon, remove the stalk and cut it into cubes of about 1.5 cm (use a firm one: a very ripe persimmon turns to purée); put it in a ramekin and add the lemon zest.
3. Roughly chop the pistachios.
4. In a bowl mix the plain flour, pistachios and brown sugar, add the cold butter in small cubes and rub it in with your fingertips until you have crumbs.
5. Cover the fruit with the crumble and bake for 15–18 minutes, until the top is golden.
6. Let it cool for a few minutes before serving.