Persimmon and Orange Streusel Bars
by eat in my kitchen
I had cookie-like streusel bars on my mind but I couldn’t help myself, they tasted too good, so I ended up cutting them into big pieces rather than petite bars. My idea was to combine a buttery shortbread base with crunchy crumbles and a sweet filling of puréed persimmons, orange juice and lots of fresh vanilla. The candied fruitiness was distinct although it was hard to guess which fruit it was exactly if you hadn’t seen the overly ripe, jelly-like persimmons on my kitchen table. My boyfriend pointed this out with a hint of criticism in his voice. However, when one of our friends tried them he was particularly impressed by their fruity taste. He also couldn’t tell what fruit it was – but much like me – he didn’t care.
It’s already the 3rd Advent today and I still have quite a few cookie baking projects ahead of me before Christmas. Here’s a list of a few recipes – my favourites – which you’ll definitely find in our cookies jars:
Mince Pies (they aren’t cookies but still amazing, I already baked my first batch of them)
There are more recipes on the blog but I think I have to stop here for now, this is more than enough to keep our jars filled.
Persimmons and Orange Streusel Bars
Makes 12 large pieces or 24 bars
For the filling
very ripe persimmons, pulp only, 500g / 17 1/2 ounces (about 3-4 persimmons)
orange juice, freshly squeezed, 2 tablespoons
honey 1 tablespoon
vanilla pod, scraped 1/4
pinch of salt
For the dough
plain flour 400g / 3 cups plus 2 tablespoons
granulated sugar 200g / 1 cup
vanilla pod, scraped, 1/4
salt 1/4 teaspoon
butter, soft, 225g / 1 cup
organic egg, beaten, 1
Preheat the oven to 180°C / 350°F (preferably convection setting). Butter a 23 x 28cm / 9″ x 11″ baking dish.
For the filling, purée the persimmons, orange juice, honey, vanilla seeds, and salt in a blender or food processor until smooth.
In a large bowl, combine the flour, sugar, vanilla seeds, and salt. Add the butter and cut it into the flour with a knife until there are just small pieces left. Add the egg and quickly rub the butter and egg into the mixture with your fingers until crumbly.
Take about 560g / 20 ounces off the dough and spread it in the buttered baking sheet. Press the dough firmly into the baking dish, especially along the corners. Spread the persimmon filling on top and even it out. Spread the remaining dough, in crumbles, on top of the filling and bake for about 52 minutes or until golden brown (slightly longer using conventional setting). Let it cool for about 15 minutes before you cut it into streusel bars and take them out of the baking dish.
The streusel bars taste best on the first and second day. You can keep them in an airtight container for up to 4 days but they will soften.