Desserts

Old Fashion Hoosier Desserts: Indiana Peach Crunch and Hoosier's Buttermilk Persimmon Pudding

One of the highlights of Fall in Southern Indiana is the annual ritual of picking persimmons, running them through the food mill, and making delicious and unique persimmon desserts.ч  Here we offer a Buttermilk Persimmon Pudding recipe.ч  If you don"t like persimmons, try this other Hoosier favorite; Indiana Peach Crunch.ч  Having been born and raised in Southern Indiana, I can assure you those Hoosiers know how to bake! HOOSIER"S BUTTERMILK PERSIMMON PUDDING This recipe was found in an old Indiana church cookbook. 2 cups persimmon pulp 1 cups buttermilk 2 eggs 1 tsp baking soda 1 tsp salt 2 1/2 cups flour 1 1/2 cups sugar 1 stick butter 1 tsp nutmeg 1 tsp cinnamon Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside. Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes. Indiana Peach Crunch This is another old Hoosier recipe. 1 large can sliced peaches, drained; reserving 1/4 cup of the syrup 1/4 cup butter, softened 1/4 cup brown sugar 1/2 cup flour dash of salt Arrange the peach slices in a shallow baking dish; add the 1/4 cup syrup. Combine the butter, brown sugar, flour, and salt together in a small dish until crumbly. Sprinkle the mixture over the peaches. Bake for 25 to 30 minutes at 400 degrees. Note: This is very good served warm with vanilla ice cream or whipped cream. Enjoy!

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