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.
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
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
Serving: 5baked persimmonsCalories: 213kcalCarbohydrates: 39gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 68mgFiber: 6gSugar: 25g