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Home » Recipes » Pies & Tarts

Oct 31, 2021(updated May 9, 2022)

Persimmon Crumble

4.75 from 12 votes

6 Comments

by Becca Du

Jump to Recipe Print Recipe
persimmon crumble

Continuing with the persimmon recipes because I just love persimmons! This recipe is for my persimmon crumble. Fuyu persimmons are chopped into bite-sized pieces, seasoned with warm spices, and then topped with a yummy crumble. I personally like this recipe more than pumpkin pie, so if you’re looking for an easy alternative for Thanksgiving dinner, this is it! It takes less than an hour to make, and is so much tastier.

fuyu persimmons

What is the difference between fuyu and hachiya persimmons?

Persimmons are a popular fruit in Asian culture. There are 2 main varieties: fuyu and hachiya. Fuyu persimmons are short and hachiya persimmons are taller. In general, persimmons can only be eaten when they’re really ripe or else they taste bitter. For this recipe, I used fuyu persimmons because they hold their shape better in the oven. The pulp of ripe hachiya persimmons are really mushy, so they wouldn’t work for this crumble.

fuyu persimmons

Ingredients, Substitutions & Adjustments

Persimmon filling

  • Fuyu persimmons – I would only use fuyu persimmons for this recipe because they hold their shape better in the oven than hachiya persimmons.
  • Lemon juice – Lemon juice adds brightness to the filling, and it prevents the persimmons from oxidizing/turning brown.
  • Granulated & light brown sugar – Both sugars add sweetness and moisture to the filling. You can use all granulated and all brown sugar, but I prefer to use both. The difference is brown sugar has molasses which gives the filling a molasses, toffee like flavor.
  • Cinnamon, nutmeg, & cloves – These warm spices bring out those fall flavors in the filling. I used the ground version of all these spices. Feel free to use more or less of each spice.
  • Corn starch – There is a lot of liquid in this filling between the juices in the persimmon, lemon juice, and the moisture in the sugars, so corn starch helps thicken the mixture.

Crumble topping

  • All purpose flour – This is the main dry ingredient in the crumble.
  • Rolled oats – Rolled oats add a different texture to the crumble. Quick oats also work for this topping.
  • Light brown sugar – Adds sweetness to the crumble. You can use either light or dark brown sugar. Dark brown sugar will make the crumble sweeter because it has more molasses.
  • Baking powder – Adds a little airiness to the crumble.
  • Unsalted butter – Adds a nutty flavor and works to bind the crumble ingredients together.
  • Salt – Brings out the flavor of the other ingredients.
before baking

Making my persimmon crumble recipe

Preheat oven to 350 degrees F (177 degrees F). Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. I used a small oval baking dish that is 10 inches by 7 inches. Make sure the persimmons are evenly coated in the sugars and spices. In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling. Bake for 25-30 minutes until the crumble is golden brown. Top with a scoop of vanilla ice cream and serve!

persimmon crumble

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persimmon crumble

Persimmon Crumble

Becca Du
This persimmon crumble recipe includes fuyu persimmons seasoned with warm spices and topped with a yummy crumble.
4.75 from 12 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Cuisine American, Asian
Servings 6 people
Calories 401 kcal

Equipment

  • Oven Thermometer

Ingredients
 
 

Persimmon Filling

  • 1 lb fuyu persimmons sliced into 1 inch pieces
  • 1 tsp lemon juice
  • 2 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp corn starch
  • ¼ tsp salt

Crumble Topping

  • 1 cup all purpose flour
  • ½ cup rolled oats
  • ¼ cup light brown sugar
  • ¾ tsp baking powder
  • ½ cup unsalted butter melted
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 350 degrees F (177 degrees F).
  • Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. I used a small oval baking dish that is 10 inches by 7 inches. Make sure the persimmons are evenly coated in the sugars and spices.
  • In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
  • Bake for 25-30 minutes until the crumble is golden brown.
  • Top with a scoop of vanilla ice cream and serve!

Nutrition

Calories: 401kcalCarbohydrates: 63gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 254mgPotassium: 306mgFiber: 1gSugar: 17gVitamin A: 473IUVitamin C: 50mgCalcium: 74mgIron: 3mg
Keyword persimmon crumble, persimmon crumble recipe
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Reader Interactions

Comments

  1. Holly says

    November 30, 2021 at 10:13 am

    Did you peel the fuyus?

    Reply
    • Becca says

      November 30, 2021 at 10:17 am

      Yes I did!

      Reply
  2. LO says

    December 2, 2022 at 8:34 am

    5 stars
    I made this recipe with vegan butter for my Vegan cousin. It was a hit with all. Thanks for the recipe.

    Reply
    • Becca Du says

      December 2, 2022 at 8:54 am

      Amazing! I’m So glad everyone enjoyed it! 😊

      Reply
  3. Caro says

    December 17, 2022 at 8:38 am

    The recipe came up delicious, but the calories for a small portion are so high! I would love to see a reduced calorie version – maybe less butter?

    Reply
    • Becca Du says

      December 17, 2022 at 8:42 am

      Hi Caro! Thanks for the feedback and trying the recipe! Will definitely revisit this recipe with the aim to reduce the calorie count.

      Reply

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Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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