Persimmon Rose Shortbread Crumb Bars

These Persimmon Rose Shortbread Bars are absolutely out of this world!

The shortbread has the perfect amount of sweetness, the persimmon rose jam adds a subtle twist and the crumb topping is the maestro conducting all the flavors in this wonderful symphony.  And for the grand finale, top it off with a dash of powdered rose!

Persimmon Rose Shortbread Crumb Bars

It is now less than a week away from Christmas and I’m scrambling to get my shopping done, finish my posts, bake Christmas cookies and get ready to travel to L.A.  We plan to stay for two nights in Santa Monica.


The first night I have a date with my beautiful friend Janelle and I’m really looking forward to spending some quality time with her! Wednesday evening, Robby and I will meet a few of our closest friends for dinner.  I am so excited because we are going to our good friend Josiah’s brand new restaurant called Charcoal in Venice.

Josiah and our friend Raphael opened a successful restaurant named Jiraffe in Santa Monica many years ago then Josiah went on to open his own successful two Michelin star French restaurant named Malisse, while Raphael continued on at Jiraffe.  Raphael recently closed Jiraffe and will be opening a new restaurant in the same space but with more of a light-hearted cuisine compared to the high-end French cuisine he served prior.  I am waiting in anticipation to see his new venture.

We plan to spend our last two nights with my dad and stepmom for Christmas.  My dad is so excited we can make it this year and nothing makes me happier than that!


Enjoy these beauties with some milk, coffee or tea.


Persimmon Rose Shortbread Bars Recipe:

12 Bars

  • 1 Cup Raw Walnuts – coarsely ground
  • 1/2 Cup Whole Oats – ground
  • 1/3 Cup Turbinado Sugar
  • 1/4 Cup Coconut Flour
  • 1/2 Cup All-Purpose Flour
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Powdered Cardamom
  • 6 Tablespoons Butter – salted or Coconut Oil
  • 2 Sticks Salted Butter or 1 Cup Coconut Oil – room temperature
  • 2 1/3 Cups All-Purpose Flour
  • 1/2 Cup Sugar (I used beet sugar)
  • Pinch of Sea Salt
Persimmon Jam
  • 1 1/2 Pounds or 3 1/2 Cups Persimmon – peeled – pureed
  • 3 Tablespoons Sugar (I used beet sugar) – or to taste
  • 2 Teaspoon Fresh Squeezed Lemon Juice
  • 1 Tablespoon Rose Water
  • 1 Tablespoon Arrowroot Powder
  • Pinch Salt
Rose Powder – optional
  • 1/4 Cup Rose Petals – I recommend organic


In a food processor, grind the walnuts to a fine crumb texture and pour into a large bowl.  Add the oats to the processor and pulse until the texture is in between whole oat and flour texture then add to walnuts.
Add the flour, sugar, coriander and salt then mix well.  Add 1/4 pieces of butter and mix everything with your hands until it is a crumbly consistency.
Put in the refrigerator while you make the shortbread so the butter can harded.
Preheat oven to 350 degrees.
Make sure the butter is at room temperature.  Cream butter, sugar and pinch of salt in food processor or mixer until creamy then add flour and pulse until it’s mixed well.

Pour out mixture into a 9″ by 14″ baking dish and press the dough evenly around.  Poke holes all over with a fork to prevent bubbles.  Bake for 15 to 20 minutes or until edges are golden.

While the shortbread is baking start the jam.
In a large saucepan, bring persimmon puree, sugar and lemon juice to a boil on medium high then turn to medium heat for 10 minutes. Stir frequently.
Lower heat and simmer for 15 – 25 minutes until persimmons are dissolved and reduced.
In a small bowl, combine arrowroot powder and rose water together.
Add arrowroot/rosewater mix stirring continuously until well incorporated
Remove from heat.  Set aside
Rose powder
If using whole dried roses, remove the petals, measure and grind in a coffee grinder until it becomes a fine powder.

Preheat oven to 375 degrees.

Spread the jam evenly over the baked shortbread and then evenly sprinkle with the crumble, lightly press down and bake for 15 to 20 minutes or until golden.

Cool completely before cutting and removing from the pan.  Sprinkle with rose powder.


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