Persimmon Crumble in a Skillet

My Persimmon Crumble is one of those desserts that feels both comforting and a little unexpected. If you’ve never had a persimmon before, I’ll touch on what exactly they are below. But a ripe persimmon tastes sweet and mellow, with honeyed, almost caramel-like notes and a soft, jammy texture balanced by a hint of brightness.

As it bakes, the fruit softens into a jammy, honeyed filling, with its natural sweetness deepening and concentrating under heat. Topped with a buttery, golden crumble, this dessert hits that perfect balance of tender fruit and crisp texture. It’s simple, unfussy, and lets the persimmons do most of the work!

Exactly the kind of recipe I love making when fruit is at its seasonal peak (which is the fall, typically from October through December).

What I love most about this persimmon crumble is how adaptable it is. Depending on the variety and ripeness of your persimmons, the filling can lean more bright and fresh or rich and almost caramel-like. A touch of warmth from spices enhances the fruit without overpowering it, while the crumble adds just enough richness to turn persimmons into a true dessert rather than something overly sweet or heavy.

It’s the kind of dish that feels just as at home on a weeknight as it does served to guests.

For baking, Fuyu persimmons are a better choice because their firmer flesh holds up to heat. This allows the fruit pieces to soften without completely breaking down. It gives you distinct, tender chunks in the crumble rather than a loose purée. Their mild, balanced sweetness concentrates nicely in the oven without turning overly tannic or bitter. Where I live, Fuyu variety is more popular and also easier to find!

Persimmons also hold a special place for me because of their deep connection to Japan. When I’m there during peak persimmon season, I can’t resist buying them whenever I see them. In Japan, persimmons are enjoyed fresh, dried (hoshigaki), and woven into everyday life in a way that feels both seasonal and intentional.

Bringing them into a dessert like this crumble is my way of capturing that moment and that feeling, even when I’m back in the U.S. It’s a small reminder of how much I love experiencing ingredients at their best, right where they’re most celebrated. So let’s dive into how to make this wonderful dessert!

Where to Find Persimmons

In the U.S., persimmons are easiest to find in the fall at well-stocked grocery stores, most Costcos, Trader Joe’s, Asian markets, and farmers markets (especially in states like California where many are grown). Look for Fuyu persimmons (round and crisp) and Hachiya persimmons (acorn-shaped and very soft when ripe) in the produce section from October through December.

For this recipe, however, I recommend sticking with Fuyu persimmons!

In the U.S., you can find persimmons in the fall at grocery chains like Costco, Whole Foods, Trader Joe’s, and Safeway, as well as at Asian markets such as H Mart and 99 Ranch, and sometimes local farmers markets, depending on where you live of course.

Ingredients:

For the Crumble Topping:

• Old Fashioned Rolled Oats: Adds chewiness and a rustic texture.
• All-Purpose Flour: Provides structure so the topping holds together.
• Brown Sugar: Sweetens and gives a subtle caramel-like flavor.
• Cinnamon: Adds warm, aromatic spice.
• Salt: Enhances all the flavors and balances sweetness.
• Butter: Creates a rich, tender, slightly crisp topping.

For the Persimmon Filling:

• Granulated Sugar: Sweetens the fruit and helps release its natural juices.
• Cornstarch: Thickens the filling for a jammy consistency.
• Ground Cinnamon: Adds warm spice that complements the persimmons.
• Fuyu Persimmons: The main fruit, providing sweetness, texture, and flavor.
• Vanilla Extract: Adds depth and enhances the natural sweetness of the fruit.

Baking Tips

• Pan Flexibility: While a 10-inch skillet is perfect, you can also use a 9×9-inch square pan or an 8-inch round pan for a thicker filling, or a 9×13-inch pan for a thinner layer; adjust baking time accordingly. Check it around the 60 minute mark.
• Check for Doneness: Bake until the topping is golden brown and the filling is bubbly – typically 60 minutes. Cover with foil if the topping browns too quickly.
• Add Nuts: Mix chopped almonds, pecans, or walnuts into the crumble topping for added texture and flavor.
• Spice it up!: Add a pinch of ground ginger, nutmeg, or cardamom to the topping or filling for a warm, aromatic twist.
• Even Cooking: Let the crumble sit for 5-10 minutes after baking to thicken the filling before serving.
• Oven Variations: If your oven runs hot, bake at a slightly lower temperature to prevent the topping from over-browning.

Serving and Storing

• Persimmon crumble is best enjoyed warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. It also pairs beautifully with a drizzle of maple syrup or a sprinkle of toasted nuts on top for added texture.
• If you have leftovers, let the crumble cool completely and store it in an airtight container in the refrigerator for up to 4-5 days. To reheat, warm individual portions in the microwave or the whole dish in the oven at 325°F (160°C) for 10-15 minutes until heated through.
• For longer storage, the crumble can be frozen before baking. Assemble the filling and topping in your pan, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Bake straight from frozen, adding a few extra minutes to the usual baking time.

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