Baked Persimmon Crisp is a simple and stunning dessert that can also be served as breakfast on a cold morning. 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.
This year has been one of most exciting one so far! With a couple of photography projects, making new friends, attending culinary events, trying different ingredients and cooking nearly non-stop, I have no idea when the months zoomed by and made us reach November. There are no regrets, only more contentment and a desire to continue learning. When one spends the day doing what they appreciate, it makes the time worth living for. It makes one look forward to the next day. Amongst all this, when a much needed escape gets planned, you can only imagine the excitement (smiling from cheek to cheek). Yes, we are going on a petite trip! We are getting ready to explore and absorb.
So while I plan, pack and organize, you go ahead and try this extremely easy dessert.
How to make Baked Persimmon Crisp?
Pick the fresh persimmon that are firm and not too soft. Carefully scoop the fruit pulp from inside to create a cavity. The pulp is finely chopped and mixed with flour, butter, sugar and bread crumbs. The mixture is then placed back in the cavity of the fruit and baked until the persimmon is baked to soft tender.
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.
I don’t remember seeing this fruit in India nor do I remember eating it anytime before. 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!
One of my close friends has a beautiful backyard and I feel very fortunate to relish the seasonal fruits from there. During summer, we indulged in apricots and greengage and these days, her garden is overloaded with Persimmon. Few days back, we picked a bag full and relished every bit of it. The pleasure of eating homegrown produce is always priceless. It makes a meal even more enjoyable. These persimmons were not just pretty to look at, but were sweet and juicy.
When fruits like these are baked, they get much more 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 vanilla yogurt, which added extra creaminess. Ice cream would work great too!
- 5 persimmons
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1-1/2 tablespoon brown sugar
- 1 tablespoon bread crumbs
- 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 hole.
- 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.