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    Home » Recipes » Breakfast

    Baked Persimmon Crisp

    November 19, 2020 by Kankana Saxena

    Jump to Recipe Print Recipe

    Baked Persimmon Crisp is a simple and stunning warm breakfast on a cold morning. You can prepare the night before and then bake just before serving. It can also make a fantastic dessert. I topped it with yogurt, but you can use soft whipped cream too.

    You get the crisps for the butter breadcrumbs mixture and the softness of the persimmon. It’s a mouthful delicious treat that barely takes any effort at all.

    One of my friends has a gorgeous persimmon tree in the backyard and she gave me a basketful of gorgeous persimmon.

    I had shared this recipe of Baked Persimmon Crisp way back in 2012 around the same time, when another friend of mine had shared a bagful from her backyard. This time I wanted to update the post with better photos.

    Baked Persimmon Crisp | Easy breakfast that can be made in advance

    Ingredients you need for Baked Persimmon Crisp

    • Persimmons
    • Cold butter
    • All-purpose flour
    • Brown sugar
    • Breadcrumbs
    • Cinnamon powder

    Steps to prepare the Baked Persimmon Crisp

    •  Trim the top off and scoop out the center creating a cavity. Don’t discard the fruit pulp you scoop out.
    • Finely chop the scoop pulp.
    • In a bowl, mix cold butter with flour, sugar, cinnamon powder and breadcrumbs. Give a mix and add the chopped fruit too.
    • Now spoon the mixture in the cavity of the fruits and bake.

     

    NOTE: You can add plain oats too or other super food, like chia, flax. You can also substitute all-purpose flour to wheat flour.

    SERVING: You can serve with yogurt like I did. Or use soft whipped cream or ice cream if you want.

    Baked Persimmon Crisp | Easy breakfast that can be made in advance

    What variety of Persimmon should be used?

    There are several varieties of Persimmon but the two most common are the Fuyu and Hachiya! I used Fuyu Persimmon for this recipe, as these are crisp, crunchy and can be eaten while still firm.

    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!

    Another way to prepare the dish:

    To make the process much faster, you can just chop the fruit into bite size and then layer it on a baking dish. Top it with the flour butter mixture and bake.

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

    MORE BREAKFAST TO TRY ! 

    Baked Persimmon Crisp

    Kankana Saxena
    Baked Persimmon Crisp is a simple and stunning warm breakfast on a cold morning. You can prepare the night before and then bake just before serving. It can also make a fantastic dessert. I topped it with yogurt, but you can use soft whipped cream too.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Servings 5 baked persimmons
    Calories 213 kcal

    Ingredients
     

    • 5 persimmons
    • 3 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1-½ tablespoon brown sugar
    • 1 tablespoon breadcrumbs
    • 1 teaspoon cinnamon powder

    Instructions
     

    • Slice the top of the fruit and using a spoon or a melon scooper, scoop out some of the flesh creating a cavity.
    • 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.

    Notes

    You can add plain oats too or other super food, like chia, flax. You can also substitute all-purpose flour to wheat flour.
    SERVING: You can serve with yogurt like I did. Or use soft whipped cream or ice cream if you want.
    SIMULTANEOUSLY, to avoid all the extra work, you can chop the entire fruit into bite size. Layer it on a baking dish and top it with the flour butter mixture. Bake!

    Nutrition

    Serving: 5baked persimmonsCalories: 213kcalCarbohydrates: 39gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 68mgFiber: 6gSugar: 25g
    Keyword breakfast, crumble., dessert, fruit crisp, persimmon

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    Reader Interactions

    Comments

    1. Soma

      December 06, 2012 at 8:44 am

      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.

    2. goboroot

      November 29, 2012 at 10:46 pm

      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!

    3. Nami | JOC

      November 28, 2012 at 1:31 pm

      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...

    4. Lisa H.

      November 26, 2012 at 8:27 pm

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

    5. Kitchen Belleicious

      November 26, 2012 at 5:36 am

      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

    6. Jacqueline

      November 22, 2012 at 2:09 am

      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 🙂

    7. Aunt Clara

      November 21, 2012 at 6:43 pm

      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.

    8. Kitchen Belleicious

      November 19, 2012 at 2:03 pm

      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

    9. Shema George

      November 19, 2012 at 10:57 am

      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

    10. TravelNonu

      November 19, 2012 at 3:26 am

      Very nicely taken pics. Thanx.

    11. Yelena

      November 18, 2012 at 5:44 pm

      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-)

    12. mustardseed

      November 18, 2012 at 1:46 pm

      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!

    13. Maureen

      November 17, 2012 at 3:32 pm

      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.

    14. Hester @ Alchemy

      November 17, 2012 at 4:22 am

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

    15. Deepa

      November 17, 2012 at 1:48 am

      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

    16. Tadka Pasta

      November 16, 2012 at 11:54 pm

      Simple but spectacular! Love these little cups, Kankana!

    17. Sylvie @ Gourmande in the Kitchen

      November 16, 2012 at 8:39 pm

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

    « Older Comments

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