Baked Persimmon Crisp

This year has been one of most exciting one so far! With a couple of photography projects, making new friends, attending culinary events, trying different ingredients and cooking nearly non-stop, I have no idea when the months zoomed by and made us reach November. There are no regrets, only more contentment and a desire to continue learning. When one spends the day doing what they appreciate, it makes the time worth living for and it makes one look forward to the next day. Amongst all this, when a much needed escape gets planned, you can only imagine the excitement (smiling from cheek to cheek). Yes, we are going on a petite trip! We are getting ready to explore and absorb.


So while I plan, pack and organize, you go ahead and try this extremely easy dessert.



One of my close friends has a beautiful backyard and I feel very fortunate to relish the seasonal fruits from there. During summer, we indulged in apricots and greengage and these days, her garden is overloaded with Persimmon. Few days back, we picked a bag full and relished every bit of it. The pleasure of eating homegrown produce is always priceless. It makes a meal even more enjoyable. These persimmons were not just pretty to look at, but were sweet and juicy.


I don’t remember seeing this fruit in India nor do I remember eating it anytime before. It has an apple-like crunch and a sweet flesh. It’s eaten both fresh and dried (I am yet to try the dried one). It goes well with salad, pudding, cake, and also on your breakfast cereal. It has currently topped my list of pretty fruits. The curly green leaves, the shiny orange skin and the fat bottom makes it very camera friendly!





When fruits like these are baked, they get much more sweeter, softer and rich in taste! Call it crumble or crisp, this dessert can easily be made either for parties or weeknights. I paired it with vanilla yogurt, which added extra creaminess. Ice cream would work great too!


Baked Persimmon Crisp

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 5 baked persimmons

Baked Persimmon Crisp


  • 5 persimmons
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 tablespoon brown sugar
  • 1 tablespoon bread crumbs
  • 1 teaspoon cinnamon powder


  • Slice the top of the fruit and using a spoon or a melon scooper, scoop out some of the flesh creating a hole.
  • Finely chop the scooped flesh and put it in a bowl. To the same bowl, add butter, flour, brown sugar, breadcrumbs, and cinnamon and give it a mix.
  • Fill the fruit cavity with the mixture.
  • Bake it at 375F for about 35 to 40 minutes or until the top looks slight golden brown.
  • Serve it with vanilla yogurt or ice cream of your choice.



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Beautiful crisps! I tried persimmons for the first time last year and I like them in baked goods – this is a fun way to use them!

vijitha says:

Total yum package!

Rosa says:

Thta is an interesting and original recipe. Those individual crisps are beautiful and surely delicious!



Lovely pictures. Persimmons are one of my favorite fruits, you are lucky to get home grown Persimmons. We get them only in INA market here in Delhi and some fruit mandis..not everywhere.

Spandana says:

They look gorgeous… nice idea of baking persimmon. Just a curious question. Do’nt they turn soft and mushy when baked that long?

Kankana says:

Thanks Spandana 🙂 The skin of the fruit is very firm, which is why it doesn’t get mushy at all. It gets all soft inside and the skin does get little soft but not mushy at all.

Meeta says:

I have friends with plum, quince, apple, cherry trees but what I seriously need is a friend with a persimmon tree!! How lovely this crisp looks and love the idea of baking in the fruit!

Oh this is absolutely one of superb delicacy dessert and I bet its so yummy! love the clicks as always

Mallika says:

Kankana, persimmon is quite new to me. Have never seen or heard of it before, other than on blogs. Saying that your persimmon crisps look fantastic. These warm treats are perfect for the chill weathers. Beautifully presented.

Time flies when you enjoy what you are doing..and happy that the year brought you glory, fame and friends Kankana! Here is wishing many more to you. And what a lovely idea to bake the whole Persimmon and eat.

Rathai says:

You always post such fun and inspiring recipes. I like how you have baked these without the persimmon losing their shapes or going brown. I have seen persimmon at the store but never picked up any. This delicious post has certainly inspired me to try to bake with them.

Saguna says:

Ingenious idea, Kankana! I love how simple this is. I’ve only ever tried persimmon in salad or on it’s own. It’s such a lovely and luscious fruit that it actually sounds perfect for dessert. Thanks for the amazing recipe!

Sudeshna says:

I saw these persimmons in Walmart a few days back, couldn’t figure out what to do with those so didn’t buy. Now, I have a reason to visit the store. Nice recipe Kankana.

Kankana, Where are you going on your little trip? Can’t wait for the pictures and stories!
And lucky you to have a friend with such beautiful persimmons. Just seeing a persimmon, let alone tasting one, makes me know that fall is here.
Happy Thanksgiving to you,

Aldy says:

Oh…that looks lovely, Kanakana! I love persimmons and your recipe sounds gorgeous. And I hope you trip! Have a wonderful and relaxing time 🙂

Big Hugs <3

Soma says:

I love persimmons. They are vibrant, juicy and sweet. I haven’t had them in India and got to eat them for the first time a year ago. I immediatelt fell in love. This is a very nice way to cook it. Lovely pictures.

Kiran says:

Love persimmons and how you’ve used it to make crips!! Yum 🙂

I have never had persimmons, and they do look pretty…Love the recipe, a great sweet one!

My first experience with persimmons was rather unpleasant. Perhaps they weren’t as ripe and tasted super pungent. Couldn’t get that taste off for a while!
But, few days ago, tried eating them again after learning how and when to eat them right and it was surprisingly amazing!
Do not have the courage to bake with them yet. But will definitely be eating more of them!

nipponnin says:

Oh,oh! I bought persimmon today! It must be a sign. I have to make this. Great pictures! Lovely!

Oh Kankana… This is pure photography bliss!!
The shades of deep blues and orange are like made for each other…
I’m sure this will taste divine but seriously gal I’m in love with pictures
Have Fun trip my dear and come back with loads of pics!

What a wonderful way to serve persimmons! I’ve just spotted them here and have been buying them up while they last.

Simple but spectacular! Love these little cups, Kankana!

Deepa says:

Keep up this burning desire of learning in each phase..Wish your coming year be equally great like this one..Pictures:Very tastefully done, Recipe: Simple yet different

Yum! Such beautiful photos. I’ve never tried persimmon but this would be a wonderful introduction.

Maureen says:

I’ve never tried dried persimmon but I love them fresh off the tree. I’ve also never tried them in a crisp. What a clever idea and the presentation is brilliant.

I got introduced to persimmon just recently and have been enjoying it. But I have also reached a stage where I have had too much of it and was looking for a new way to use it! So happy to see this recipe…love the idea and it looks so pretty too!

Yelena says:

The photos are very contrast, I love the colors. Persimmons are one of our favorite winter fruit. I cook only ones with them, it was interesting taste, different from a row fruit. Your recipe is scrumptious-)

TravelNonu says:

Very nicely taken pics. Thanx.

I have some Persimmon at home. I have planing to made a curd out of it but now I am thinking of baking it. 🙂 Looks good

I love the taste/flavor of persimmon but never know how and what to use it in besides your average tart. I would say this recipe is killer good and I cant; wait to try it

Aunt Clara says:

I think I can find persimmon in the supermarket about twice a year. Now I know what to do the next time it turns up.

Jacqueline says:

Absolutely beautiful Kankana. I’ve still to try Persimmon – I think you have given me a perfect excuse. Happy Thanksgiving to you and your family 🙂

i just had permissions for like the second time this past week from some cookies I was sent via pass the plate program. I never realized how much i love permission! I must use them more often and if and when i do i am so making this! It looks fantastic

Lisa H. says:

Love persimmons and was sad that I missed eating them when they were in season…
Your photos are gorgeous

Nami | JOC says:

I grew up eating persimmons in winter but never had “baked” persimmons. When I saw your post in inbox I was really excited to check it out. Sorry I’m here a little late but hope you had a great trip and recover from jet lag… It’s day 2 for us…

goboroot says:

Persimmon is one of my favourite fruits however, as Nami stated, I have never baked them. We Japanese dry them and they are so lovely! I should try your recipe before my persimmons run out:)Great photos!

Soma says:

I got some persimmon from the market. I’ll try to make them soon. They look mouthwatering. I have some for lunch today. I love them just as it is too.