Black sesame shows up in Korean desserts the way vanilla shows up in American ones: quietly, everywhere, doing a lot of heavy lifting without getting credit. It has this deep, almost smoky nuttiness that is completely different from regular sesame, and it pairs with ripe persimmon in a way that feels like it was always supposed to happen. This crumble is my answer to the gap between a beautifully ripe Hachiya sitting on the counter and not quite knowing what to do with it besides eat it standing over the sink. Roast it down with a little honey and ginger, pile a toasted black sesame almond crumble on top, bake it until the edges are bubbling and the topping is the color of a good coffee, and you have something that looks like it came from a Korean patisserie and required approximately forty-five minutes of your actual life.
Nutritional Benefits
Persimmon
- Persimmons are a source of dietary fiber, which the USDA Dietary Guidelines link to supporting digestive health and satiety.
- They contain vitamins A and C, both of which are antioxidants that may support immune function, according to the National Institutes of Health.
- Hachiya persimmons have a natural honey-like sweetness when fully ripe, which means you need far less added sweetener to build a dessert around them.
Black Sesame Seeds
- Black sesame seeds are higher in certain antioxidant compounds than their white counterpart, according to research published in the journal Food Chemistry (2006).
- They are a source of calcium, iron, and magnesium, per the USDA FoodData Central database.
- They contribute healthy unsaturated fats and a small amount of plant protein, making them a more nourishing crumble topping than conventional refined flour and butter.
Almond Flour
- Blanched almond flour is naturally grain-free and provides vitamin E, a fat-soluble antioxidant, per the NIH Office of Dietary Supplements.
- It is lower in carbohydrates than conventional wheat flour and higher in healthy monounsaturated fat, according to USDA FoodData Central.
- Using almond flour as the crumble base keeps this dessert gluten-free and grain-free without requiring any specialty binders.
Coconut Oil and Raw Honey
- Coconut oil is used here as the fat in the crumble rather than processed vegetable oils or margarine, keeping the ingredient list clean and whole-food based.
- Raw honey is used as the primary sweetener. Unlike refined sugar, raw honey retains trace amounts of antioxidants and enzymes, though it is still a sugar and should be enjoyed in moderation.
- The combination of fat from coconut oil and fiber from the almond and sesame base helps slow the absorption of the natural sugars in this dessert compared to a conventional flour-and-white-sugar crumble.
FAQs
What kind of persimmon should I use?
For this recipe, fully ripe Hachiya persimmons give you the softest, jammiest filling because they turn almost custardy when ripe. If you can only find Fuyu, those work too, they hold their shape more and give you a slightly more apple-like texture in the filling, which is also great. The key with Hachiya is to wait until they are genuinely squishy soft before you use them. An underripe Hachiya is mouth-puckeringly astringent and will ruin your dessert.
Can I make this ahead of time?
Yes, and honestly it gets better. You can assemble the entire dish, cover it, and refrigerate it unbaked for up to 24 hours. Pull it out while you preheat the oven and add about 5 extra minutes to the bake time. Already baked leftovers reheat well in a 325°F oven for about 10 minutes, or just eat them cold straight from the fridge with a spoon. No judgment.
Where do I find black sesame seeds?
Most well-stocked grocery stores carry them in the Asian or international foods aisle. Asian grocery stores almost always have them in bulk or large bags for a much better price. You can also find them online. Make sure they smell nutty and fresh, not rancid, before you use them. Sesame seeds have a decent amount of fat and can go off if stored warm.
Can I use a different fruit if persimmons are not available?
You can swap in ripe mangoes, sweet Asian pears, or even very ripe plums. The ginger and black sesame crumble topping are versatile enough to work with any fruit that has a natural sweetness. Mango in particular is a great choice and keeps the Korean-inspired flavor direction intact.
Is the coconut sugar swap really necessary for strict paleo?
If you are following strict paleo, yes, swap the coconut sugar for the extra honey mixed into your coconut oil. Coconut sugar is minimally processed and comes from a whole food source, so many people in the paleo community use it, but it is technically not included in a strict paleo framework. The honey swap works beautifully and you will not notice a difference in flavor.
If you made this crumble, I really want to know what you thought. Drop a comment below or tag me on Instagram so I can see it. And if you have never cooked with black sesame before, this is your sign. It is one of those ingredients that feels like a discovery the first time and becomes a staple the second.
Korean Black Sesame and Sweet Rice Cake Paleo Crumble with Persimmon and Toasted Coconut
A Korean-inspired paleo dessert crumble built on jammy roasted persimmon, a deeply nutty black sesame and almond crumble topping, and a drizzle of raw honey. Grain-free, dairy-free, and genuinely satisfying.
Ingredients
- 4 medium ripe Hachiya or Fuyu persimmons, peeled and cut into 1-inch chunks (about 3 cups)
- 2 tablespoons raw honey
- 1 teaspoon fresh ginger, finely grated
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut oil, melted
- 1 tablespoon tapioca flour (arrowroot works too)
- Pinch of fine sea salt
- --- CRUMBLE TOPPING ---
- 1 cup blanched almond flour
- 1/3 cup unsweetened shredded coconut
- 3 tablespoons black sesame seeds, toasted
- 2 tablespoons coconut sugar, not strictly paleo; use 1.5 tablespoons raw honey mixed into the coconut oil instead
- 3 tablespoons coconut oil, solid or semi-solid
- 1 tablespoon raw honey
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- --- TO SERVE (OPTIONAL) ---
- Chilled full-fat coconut cream, spooned over the top
Instructions
- Preheat your oven to 375°F. Lightly grease a 9-inch baking dish or an equivalent cast iron skillet with coconut oil and set aside.
- Make the persimmon filling: add the persimmon chunks to the prepared baking dish. Drizzle with the raw honey, grated ginger, vanilla extract, and melted coconut oil. Sprinkle the tapioca flour and a pinch of sea salt over the top and toss everything together with a spoon until the persimmon is evenly coated. Spread into an even layer.
- Toast the sesame seeds (if not already toasted): place the black sesame seeds in a dry skillet over medium-low heat. Shake the pan gently for about 2 minutes until they are fragrant. Remove from heat and let cool slightly.
- Make the crumble topping: in a medium bowl, combine the almond flour, shredded coconut, toasted black sesame seeds, coconut sugar (or honey swap, see ingredient note), fine sea salt, and cinnamon. Add the solid coconut oil and raw honey. Use your fingertips to work the fat into the dry ingredients until the mixture clumps into a rough, sandy crumble. It should hold together when pressed but break apart easily.
- Scatter the crumble evenly over the persimmon filling. Do not pack it down, you want it loose and textured so it crisps properly.
- Bake on the center rack for 32 to 35 minutes, until the topping is deep golden brown and the persimmon filling is bubbling at the edges. If the topping is browning too quickly after 20 minutes, lay a piece of foil loosely over the top for the remainder of the bake.
- Remove from the oven and let the crumble rest for at least 10 minutes before serving. The filling will thicken as it cools.
- Spoon into bowls and serve with a dollop of chilled coconut cream if you like. The black sesame flavor deepens as it sits, so leftovers the next day are genuinely good.
Nutrition per serving
- Calories: 318
- Total Fat: 19g
- Carbohydrates: 34g
- Protein: 6g
- Dietary Fiber: 5g
- Sugar: 21g
That Paleo Chick
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