persimmon crumble

persimmon-6persimmon-1persimmon-3persimmon-4Persimmons are really interesting and versatile wintertime fruits. They are the national fruit of Japan, but originate in China. The first one I’ve ever eaten actually made my mouth feel numb. I steered clear for a while, thinking I had some weird allergy or genetic thing, until I found a little more about them. There are 2 varieties: Hachiya (astringent) and Fuyu (non-astringent). Hachiya is acorn shaped and bitter/mouth-numbing before it’s ripe. That is definitely what I originally ate, and it was unpleasant. However, after you let it ripen in a paper bag for a week or two, it’ll actually taste rich and sweet. The Fuyu variety is more squat and rounded, and is pleasingly sweet when ripe, but still delicate and slightly sweet before fully ripe. It is characteristic of an apple or plum, and can be used in a variety of ways.

I’ve been trying things with fuyus and ended up really liking this crumble. It’s a spinoff of apple crumble, still utilizing cinnamon and nutmeg, but with added coconut flakes and coconut oil to compliment the persimmons. I tried leaving out butter and using only coconut oil, but found out NO. A good crumble or crisp needs that butter. Also, I used slightly (not fully) ripe fuyus. This would be great with ripe fuyus or hachiyas as well, just leave out the sugar in the fruit filling.

Ingredients – makes 4 ramekins or 1 small pan (8″x 8″)

Fruit filling

  • 2 fuyu persimmons, cored and sliced into thin chunks
  • 2 tbsp melted coconut oil
  • 1 tbsp brown sugar
  • 1 tsp ground cinnamon
  • juice of 1/2 a lemon


  • 1 cup rolled oats
  • 1/4 cup coconut flakes
  • 3/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 4 tbsp cold butter, cut into chunks
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg


  • vanilla ice cream
  • 1 cup pomegranate arils
  • dash of ground cinnamon


  1. Preheat oven to 350° F. Toss all fruit filling ingredients together in a bowl to evenly coat persimmon chunks, and layer into ramekins or pan.
  2. Toss all crumble ingredients together in a bowl, working butter chunks into mixture until it looks like little pebbles. I find it easiest to do with my hands. Pour into each ramekin or into the pan, mixing it up with persimmons, then topping it off with a layer of the crumble mix.
  3. Bake at 350° for 40-45 minutes, until crumble is lightly browning. Once out of the oven, let cool for a few minutes and top with vanilla ice cream, a dash  of cinnamon, and pomegranate arils.

Enjoy, and let me know your favorite way to cook or bake with persimmons!

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