Persimmon and Cinnamon Crumb Cake

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This is a terrible recipe!
1.The cornstarch says 2 Tablespoons which turns the persimmons into a gloppy mess when added toward the end of their cooking time.
2.When placed on a cookie sheet- not a double insulated one, just a plain one, the center doesn't cook in 30 minutes - not even 40 minutes!
3.You can't taste the persimmons just the cinnamon,
4. And there is WAY to much powdered sugar drizzle over the crumb topping.

To fix: change t T to 2 tsp and try it. Bake without the cookie sheet and cut the drizzle/powdered sugar stuff in 1/2.
This says it was adapted from a cookbook- I wonder if in the adaptation it was not proofread for mistakes- ie the 2 T vs the 2 tsp, and I doubt if it was even baked.
Glad I didn't make this for a party!

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Every year I go to a friends house and pick these fabulous Fuyu persimmons. I love peeling when they are still a little firm and eating sliced. After 30 or 40 individual fruits I usually wish there was a good recipe to use these persimmons in. I've tried two different cookie recipes (for another food website and they were just so-so. Emeril's recipe caught my attention and I made the crumb cake. There are a lot of ingredients in this recipe, but after taking inventory the only item I needed to pick up at the grocery was the buttermilk. It was actually an easy recipe to make and to follow. And the best part....it was DELICIOUS!! I bought the entire pan to work to share with co-workers and it was gone in a few hours with everyone's morning coffee. I will definitely make this next year after I pick them off the tree. Thanks Emeril!!