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–+ servings
overhead shot of persimmon crisp in a Japanese ceramic bowl with vanilla ice cream

Persimmon Crisp

Print Recipe
This easy persimmon crisp uses fuyu persimmons with a brown sugar oatmeal topping.
Course Breakfast, Dessert, Snack
Cuisine Asian American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 9" round crisp

Equipment

  • 1 9" round pie glass

Ingredients

For Persimmon Filling

  • 6 fuyu persimmons, peeled and cut into 1 cm cubes 500g
  • 1/4 cup brown sugar 40g
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp Kosher salt
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 tbsp cornstarch

For Topping

  • 1 cup oats
  • 1/2 cup flour 60g
  • 1/3 cup brown sugar 50g
  • 1/4 cup unsalted butter, melted 4 tbsp or 57g
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees F.

For Filling

  • In a mixing bowl, toss cubed persimmons with brown sugar, cinnamon, nutmeg, salt, vanilla, lemon juice, and cornstarch.
  • Transfer to your 9 in. round baking dish. Set aside.

For Topping

  • In a separate bowl, mix oats, flour, brown sugar, melted butter, and cinnamon.
  • Crumble the topping on top of your persimmons in the baking dish, making sure it's evenly covered.
  • Bake for 30-40 minutes or until topping is brown and persimmons are easily pierced with a fork.
  • Crisp can be served warm with vanilla ice cream (optional). Leftovers can be kept in an airtight container in the fridge.