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
Reem | Simply Reem
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!
nipponnin
Oh,oh! I bought persimmon today! It must be a sign. I have to make this. Great pictures! Lovely!
Radhika @ Just Homem
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!
indugetscooking
I have never had persimmons, and they do look pretty...Love the recipe, a great sweet one!
Kiran
Love persimmons and how you've used it to make crips!! Yum 🙂
Soma
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.
Aldy
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
erin @ yummy supper
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,
E
Sudeshna
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.
Saguna
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!
Rathai
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.
Sanjeeta kk
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.
Mallika
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.
Ira Rodrigues
Oh this is absolutely one of superb delicacy dessert and I bet its so yummy! love the clicks as always
Meeta
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!
Spandana
They look gorgeous... nice idea of baking persimmon. Just a curious question. Do'nt they turn soft and mushy when baked that long?
Kankana Saxena
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.
sangeeta khanna
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.
Rosa
Thta is an interesting and original recipe. Those individual crisps are beautiful and surely delicious!
Cheers,
Rosa
vijitha
Total yum package!
Laura (Tutti Dolci)
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!