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
- 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.
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
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
Nutrition
Soma
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.
goboroot
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!
Nami | JOC
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...
Lisa H.
Love persimmons and was sad that I missed eating them when they were in season...
Your photos are gorgeous
Kitchen Belleicious
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
Jacqueline
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 🙂
Aunt Clara
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.
Kitchen Belleicious
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
Shema George
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
TravelNonu
Very nicely taken pics. Thanx.
Yelena
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-)
mustardseed
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!
Maureen
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.
Hester @ Alchemy
Yum! Such beautiful photos. I've never tried persimmon but this would be a wonderful introduction.
Deepa
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
Tadka Pasta
Simple but spectacular! Love these little cups, Kankana!
Sylvie @ Gourmande in the Kitchen
What a wonderful way to serve persimmons! I've just spotted them here and have been buying them up while they last.