Sometimes I just want to make something with beautiful fruit – and, in the fall, one of those fruits would be persimmons. I couldn’t pass up these gorgeous Hachiya persimmons I found at the market. I didn’t know exactly what I was going to do with them but it didn’t take long for me to figure out I could make something akin to one of my favorite desserts – lemon bars, but, with persimmons!
I’ll be honest and let you know these didn’t turn out exactly like I expected. I was hoping for that kind of gooey lemony goodness that I could liberally sprinkle 10x sugar on top of but these persimmon bars baked up higher and were a little more “fluffy” than I expected. That doesn’t mean it wasn’t a successful recipe! They ended up being different but, so, so good!
Sometimes it takes a happy accident to both humble you and make you proud – if that can be a thing. I get into this routine of so many recipes working out on the first try. I mean, I have an idea (usually worked out in my head while I’m driving) and when I put it together, it almost always works. Possibly, there are a few tweaks needed but for the most part I feel like I have a pretty good intuitive cooking style. That actually wasn’t the case with the brownies coming up on the blog next week.
Whew! I’m glad to be done baking with chocolate, cocoa and chocolate chips for a while. Never thought I’d say that! So, stay tuned for triple chocolatey goodness just in time for the holiday baking season … and, if you have time, stop over for some brownies. I’ve got them coming out my ears!
Persimmon Spice Bars
Sweet, Tart Persimmon Spice Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 bars
Ingredients
For the crust:
¾ cup butter (*or coconut oil, if dairy-free)
½ cup 10x sugar
2 cups almond flour
¼ cup tapioca starch
1 tsp cinnamon
½ tsp ginger
¼ tsp cloves
For the filling:
4 eggs
1 ½ cup sugar
Pulp from 3 Hachiya persimmons
4 Tbls lemon juice
2 Tbls tapioca flour
1 tsp baking powder
½ tsp salt
Instructions
Prepare a 9”x9” baking pan with a parchment sling.
Preheat oven to 350˚.
For the crust:
Combine the dry ingredients in a food processor and pulse to combine.
Drizzle in the butter and process until it comes together.
Press into the prepared baking pan.
Bake for 20 minutes or until lightly browned.
For the filling:
Mix all ingredients in a food processor.
Pour onto the hot crust and bake an additional 30 minutes.
Cool completely before cutting.
Sprinkle with 10x sugar before serving.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: baked