recipe adapted from BHG 1998 Annual Recipes Cookbook
3 Fuyu persimmons
1/4 cup sugar
3/4 cup pumpkin pie spice
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1 1/2 cups AP flour
1 1/2 tsp baking powder
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1/3 cup butter, softened
2/3 cup sugar
1 large egg
1 tsp vanilla
1/4 cup milk
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1/4 cup AP flour
1/4 cup sugar
1/2 tsp pumpkin pie spice
2 tbsp butter
Peel each persimmon, cut out stem and discard any seeds (I didn't find any seeds in mine.). Cut into 1/2 inch pieces (You should end up with about 2 cups.). In a small bowl, combine the persimmons, 1/4 cup sugar, 3/4 tsp pumpkin pie spice. Set aside.
Sift together the 1 1/2 cups flour and the baking powder. Set aside.
In a medium sized mixing bowl, beat the 1/3 cup butter on medium speed for 30 seconds. Add the 2/3 cup sugar. Beat on medium to high speed until well combined. Add egg and vanilla, beat well. Add the flour mixture and milk alternately, beating on low speed after each addition just until smooth.
Spread about 3/4 of the batter into a greased 8x8x2 baking pan (I used a 9 inch deep dish pie pan.) Spoon persimmon mixture evenly over top of batter. Using a spoon, drop mounds atop filling, forming a diagonal pattern.
Combine the 1/4 cup flour, 1/4 cup sugar, and remaining 1/2 tsp pumpkin pie spice. Cut in the 2 tbsp butter until it resembles coarse crumbs. Sprinkle over fruit.
Bake in a 350 degree oven for 40-45 minutes or until golden brown and toothpick inserted into center comes out clean. Let stand for at least 10 minutes before cutting.
