Baked Persimmon Crisp

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!

Baked Persimmon Crisp 3 Baked Persimmon Crisp 4

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

Baked Persimmon Crisp

Yield: 5 baked persimmons
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

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.

Ingredients

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

Instructions

  1. Slice the top of the fruit and using a spoon or a melon scooper, scoop out some of the flesh creating a cavity.
  2. 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.
  3. Fill the fruit cavity with the mixture.
  4. Bake it at 375F for about 35 to 40 minutes or until the top looks slight golden brown.
  5. 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 Information
Yield 5 Serving Size 5 baked persimmons
Amount Per Serving Calories 213Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 68mgCarbohydrates 39gFiber 6gSugar 25gProtein 2g

All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.

Baked Persimmon Crisp 5
Did you enjoy this Baked Persimmon Crisp? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I will re-share in my story!

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38 Comments

  • Laura (Tutti Dolci)
    Reply
    Laura (Tutti Dolci)
    November 14, 2012 at 9:13 PM

    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
    Reply
    vijitha
    November 14, 2012 at 10:16 PM

    Total yum package!

  • Rosa
    Reply
    Rosa
    November 14, 2012 at 10:23 PM

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

    Cheers,

    Rosa

  • sangeeta khanna
    Reply
    sangeeta khanna
    November 14, 2012 at 10:57 PM

    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
    Reply
    Spandana
    November 14, 2012 at 11:13 PM

    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
      Reply
      Kankana Saxena
      November 15, 2012 at 9:43 AM

      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
    Reply
    Meeta
    November 14, 2012 at 11:23 PM

    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!

  • Ira Rodrigues
    Reply
    Ira Rodrigues
    November 15, 2012 at 1:04 AM

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

  • Mallika
    Reply
    Mallika
    November 15, 2012 at 1:17 AM

    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.

  • Sanjeeta kk
    Reply
    Sanjeeta kk
    November 15, 2012 at 3:27 AM

    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
    Reply
    Rathai
    November 15, 2012 at 3:59 AM

    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
    Reply
    Saguna
    November 15, 2012 at 6:16 AM

    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
    Reply
    Sudeshna
    November 15, 2012 at 9:59 AM

    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.

  • erin @ yummy supper
    Reply
    erin @ yummy supper
    November 15, 2012 at 11:15 AM

    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

  • Aldy
    Reply
    Aldy
    November 15, 2012 at 11:33 AM

    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
    Reply
    Soma
    November 15, 2012 at 11:51 AM

    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
    Reply
    Kiran
    November 15, 2012 at 3:19 PM

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

  • indugetscooking
    Reply
    indugetscooking
    November 15, 2012 at 7:31 PM

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

  • Radhika @ Just Homem
    Reply
    Radhika @ Just Homem
    November 15, 2012 at 8:15 PM

    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
    Reply
    nipponnin
    November 15, 2012 at 10:20 PM

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

  • Reem | Simply Reem
    Reply
    Reem | Simply Reem
    November 15, 2012 at 10:26 PM

    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!

  • Sylvie @ Gourmande in the Kitchen
    Reply
    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.

  • Tadka Pasta
    Reply
    Tadka Pasta
    November 16, 2012 at 11:54 PM

    Simple but spectacular! Love these little cups, Kankana!

  • Deepa
    Reply
    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

  • Hester @ Alchemy
    Reply
    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.

  • Maureen
    Reply
    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.

  • mustardseed
    Reply
    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!

  • Yelena
    Reply
    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-)

  • TravelNonu
    Reply
    TravelNonu
    November 19, 2012 at 3:26 AM

    Very nicely taken pics. Thanx.

  • Shema George
    Reply
    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

  • Kitchen Belleicious
    Reply
    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

  • Aunt Clara
    Reply
    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.

  • Jacqueline
    Reply
    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 🙂

  • Kitchen Belleicious
    Reply
    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

  • Lisa H.
    Reply
    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

  • Nami | JOC
    Reply
    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…

  • goboroot
    Reply
    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!

  • Soma
    Reply
    Soma
    December 6, 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.