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.
Ingredients you need for Baked Persimmon Crisp
- Cold butter
- All-purpose flour
- Brown sugar
- 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.
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!
Baked Persimmon Crisp
- 5 persimmons
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-½ tablespoon brown sugar
- 1 tablespoon breadcrumbs
- 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 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.