Australian/ Baking/ Dessert/ Recipes

Easy Persimmon Crumble Pie

06/10/2020

Sweet vanilla persimmons and crunchy tart apples team up under a thick, crumbly crust in this deliciously simple dessert. This easy persimmon crumble pie takes only 5 minutes to prepare. The hardest part is waiting for it to cook to golden brown perfection in the oven!

Top down view of persimmon crumble showing a spoon scooping out some of the baked filling.

Why We Love This

With just 5 minutes prep time, this persimmon crumble pie is a breeze to make. It’s perfect whether you’ve planned to make dessert in advance, or impulsively decided you just want a delicious home-baked treat right now!

We think it works out quicker, fresher and tastier to bake your own homemade crumble than any frozen version you can buy from the store.

All you need to do is layer your dish with slices of fresh apple and persimmon, then top it all with the sweet and crunchy crumble topping. No need for a fiddly pastry base or pie crust (although you can do that too if you prefer!).

While crumble pie is traditionally a dessert, given that it’s made with fruit and oats, we think it’s amazing anytime of the day. Breakfast? Snack? Afternoon tea? Yes please!

Persimmon crumble on a small serving plate.

What is Persimmon Crumble Pie? 

Just like a regular apple crumble, this persimmon dessert features a sweet and crumbly streusel top over slices of fruit. It’s different from traditional dessert pies, which are made with a pastry base and biscuity top.

The combo of soft baked persimmon and apple is naturally sweet and tangy, sprinkled with cinnamon and sumac for a spicy citrus burst. (If you’re looking for another tasty way to use sumac, try our Spiced Apple Cinnamon Cake.

The crunchy topping is made with flour, oats and golden butter – super easy to make with pantry staples!

Where We Learned This

We tried sweet persimmons for the first time in Australia a few years ago and were instantly hooked. So we did some investigating (ie eating lots and lots of persimmons – ah the things we do for the love of food) and we’re here to share with you our favourite persimmon recipe so far.

Persimmon is the perfect addition to apple crumble. It adds a sweet, subtle vanilla-apricot flavour. Its firmer skin makes it super easy to slice into pretty half moons.

Our very first apple persimmon crumble was a winner at Laura’s Dad’s birthday dessert, earning the lip-smacking seal of approval from all three generations at the table.

What You’ll Need

  • Persimmons – Persimmons are in season in Autumn/Winter, ie from late February to mid June in Australia, or October through February in the United States. We use sweet fuyu persimmons rather than hachiya persimmons (see below for more info).
  • Apples – Green apples or Granny Smith apples are perfect for pies and crumbles because of their sweet, tart flavour and firm texture. You can use any variety of apple that is suitable for baking, as they’ll have a firmer texture that won’t turn too mushy once cooked. Pink Lady or Golden Delicious are also great options for this reason.
  • Spices – We love ground cinnamon for its warming, sweetly spiced flavour, paired with sumac (pronounced soo-mak) for a hint of citrus. If you don’t have sumac, you can use a splash of lemon juice or a 1/2 tsp of freshly grated lemon rind.
  • Cornstarch – Sprinkle in with the sumac and this will thicken up any juices into a nice sauce upon serving.
All the ingredients laid out for persimmon crumble pie.

Wandercook’s Tips

  • Both persimmons and apples are easy to slice into half moons. We recommend slicing them around 1/2 cm / 0.2 inch thick, which helps them to cook through evenly, although it’s not essential.
  • Feel free to arrange the fruit in a spiral pattern or layers just for fun, or just throw them in the dish together to make it easy.
  • To peel or not to peel the fruit? It’s up to you! Peeling the fruit can help the slices bind together once baked. Leaving the skin on adds pops of colour throughout your crumble pie along with a little extra nutrition.

FAQs

What are persimmons?

Persimmons are a type of fruit first grown in Japan. They come in two main varieties – sweet (fuyu)and bitter (hachiya). Sweet persimmons look like a cross between a small round pumpkin and a squat red tomato. Firm to the touch yet soft and sweet inside, you can eat them fresh, no peeling or chopping required! They’re delicious when paired with both sweet and savoury ingredients, for example in salads and desserts.
Bitter persimmons are more acorn-shaped, and are usually only eaten once they become soft and gooey in the centre. Otherwise, they are very astringent if eaten too early, with a bitter flavour and ‘furry’ texture.

How do I choose the right type of persimmon for this recipe?

Fuyu persimmons are better for pies and crumbles because of their sweet flavour and firm texture. It also makes them much easier to slice. Look for persimmons that are yellow-orange through to dark orange in colour that are still firm to the touch.

What should I serve with persimmon crumble?

Our families love pies with a big scoop of vanilla ice cream and whipped cream! It would also be amazing with a dollop of vanilla custard. In winter we love to enjoy it with a small glass of port or mulled wine for extra coziness.

How long does it last? Can I make it in advance?

Persimmon crumble pie will last for a few days, so feel free to bake it the night before and reheat in the oven just before serving.
If you want to prepare it in advance but still have that fresh-baked experience, you can assemble all the ingredients in a freezer proof/oven safe dish and freeze before baking. On the day, just pop it in the oven straight from the freezer. Note that it may need a few more minutes in the oven to cook through fully. 

Variations & Substitutes

  • Persimmons – Swap for slices of pear, peach or plum, or leave them out and double the amount of apple, just like in our basic apple crumble pie.
  • Use a Pastry Base – Line your baking dish with a homemade or store bought pastry base. You’ll need to allow extra time for the base to cook through. Bake for 40-50 minutes instead of 20-30, rotating the pan halfway through to help it cook through evenly.
  • Add Texture – We often use fruit & nut granola instead of regular oats as a great way to add extra texture to the crumble. You could use your favourite nuts (such as crushed almonds, walnuts, pecans or hazelnuts). Or add a handful of dried fruits (such as sultanas, raisins or currants) for an extra pop of sweetness.
  • Add Flavour – Add a splash of your favourite liqueur, such as frangelico (hazelnut) or amaretto (almond) over the fresh fruit slices before topping with crumble.

Want more sweet dessert ideas? Here are some of our favourites:

★ Did you make this recipe? Please leave a star rating below!

Persimmon crumble in a glass baking dish.

Easy Persimmon Crumble Pie

Sweet vanilla persimmons and crunchy tart apples team up under a thick, crumbly crust in this deliciously simple dessert. This easy persimmon crumble pie takes only 5 minutes to prepare. The hardest part is waiting for it to cook to golden brown perfection in the oven!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: Australian, Wandercooks Creation
Servings: 6 slices
Calories: 419kcal
Author: Wandercooks
Cost: $10

Ingredients

Optional ingredients

Instructions

  • Preheat oven to 180˚C / 356˚F.
  • Arrange persimmon and apple slices in a greased pie dish. Sprinkle with sumac, cinnamon and cornstarch.
  • Place flour, oats and sugar in a mixing bowl and stir. Melt the butter and add to the mix, then stir well until evenly mixed.
  • Press crumble mixture across the persimmon and apple slices into a 1 cm thick layer.
  • Bake in the oven for 20–30 mins until crumble top is golden brown. Slice into portions and serve immediately.
  • Optional: Dust with icing sugar and serve with whipped cream and/or ice cream.

Recipe Notes

Tips to get this recipe just right:
  • Persimmons – Persimmons are in season in Autumn/Winter, ie from late February to mid June in Australia, or October through February in the United States. We use sweet fuyu persimmons rather than hachiya persimmons. If you can’t source persimmons or they aren’t in season, swap for slices of pear, peach or plum, or leave them out and double the amount of apple, just like in our basic apple crumble recipe. 
  • Apples – Green apples or Granny Smith apples are perfect for pies and crumbles because of their sweet, tart flavour and firm texture. You can use any variety of apple that is suitable for baking, as they’ll have a firmer texture that won’t turn too mushy once cooked. Pink Lady or Golden Delicious are also great options for this reason.
  • Spices – We love ground cinnamon for its warming, sweetly spiced flavour, paired with sumac (pronounced soo-mak) for a hint of citrus. If you don’t have sumac, you can use a splash of lemon juice or a 1/2 tsp of freshly grated lemon rind.
  • Cornstarch – Sprinkle in with the sumac and this will thicken up any juices into a nice sauce upon serving.
  • (Optional) Use a Pastry Base – Line your baking dish with a homemade or store bought pastry base. You’ll need to allow extra time for the base to cook through. Bake for 40-50 minutes instead of 20-30, rotating the pan halfway through to help it cook through evenly.
  • Add Texture – We often use fruit & nut granola instead of regular oats as a great way to add extra texture to the crumble. You could use your favourite nuts (such as crushed almonds, walnuts, pecans or hazelnuts). Or add a handful of dried fruits (such as sultanas, raisins or currants) for an extra pop of sweetness.
  • Add Flavour – Add a splash of your favourite liqueur, such as frangelico (hazelnut) or amaretto (almond) over the fresh fruit slices before topping with crumble.
  • Make in Advance – This pie will last for a few days, so feel free to bake it the night before and reheat in the oven just before serving. If you want to prepare it in advance but still have that fresh-baked experience, you can assemble all the ingredients in a freezer proof/oven safe dish and freeze before baking. On the day, just pop it in the oven straight from the freezer. Note that it may need a few more minutes in the oven to cook through fully.

Nutrition

Calories: 419kcal | Carbohydrates: 55g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 180mg | Potassium: 200mg | Fiber: 2g | Sugar: 13g | Vitamin A: 636IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 3mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Easy Persimmon Crumble Pie

14 Comments

  • Reply
    Regina
    01/05/2016 at 3:13 am

    5 stars
    Got to try this pie. My husband loves persimmon but most give me a strange mouth feel. I bet they are amazing in pie though

    • Reply
      Wandercooks
      02/05/2016 at 9:11 am

      Oh interesting about the persimmons. Do you eat them raw/whole or peel them first? We’ve only just come across these and totally love them, but they are definitely amazing cooked as well. Their flavour softens a bit and you’re left with a soft, sweet, almost vanilla taste which goes amazingly with the apple. Hope you guys enjoy!

  • Reply
    Jessica {Swanky Recipes}
    29/04/2016 at 2:41 pm

    5 stars
    Wow, this sounds insanely delicious right now! Can’t wait to make it!

    • Reply
      Wandercooks
      29/04/2016 at 3:37 pm

      Yessssss, go make it right now! You won’t regret it. 😉

  • Reply
    Mahy
    29/04/2016 at 9:48 am

    5 stars
    Oh this looks beautiful! And I absolutely love persimmon –this will be on my to-do list!! Brilliant!

    • Reply
      Wandercooks
      29/04/2016 at 9:52 am

      Excellent, so glad to hear! Persimmons are so gorgeous aren’t they? We can’t wait to try our hands at a few more recipes with these sweet little fruits!

  • Reply
    Joy @ Joy Love Food
    29/04/2016 at 6:55 am

    5 stars
    I love persimmons too, this sounds wonderful and papple pie is a great name!

    • Reply
      Wandercooks
      29/04/2016 at 8:06 am

      Accidental brilliance haha 😛 But seriously, how good are persimmons?? I can’t believe we’d never tried them before. They’re our new favourite fruit!

  • Reply
    Dannii @ Hungry Healthy Happy
    28/04/2016 at 7:11 pm

    5 stars
    What a unique twist on an apple crumble. Apple crumble is my ultimate comfort food.

    • Reply
      Wandercooks
      28/04/2016 at 7:52 pm

      There’s just something about that sweet soft crunch isn’t there? A big bowl + a dollop of whipped cream = a night made!

  • Reply
    Kristy @ Southern In Law
    22/04/2016 at 10:26 am

    This looks insaneeeeeeely good! We are going apple picking tomorrow and they sometimes have persimmons to so I may have to pick some up to try this! Yum!

    • Reply
      Wandercooks
      22/04/2016 at 11:49 am

      Why thaaannk you 😀 Good plan Kristy, that sounds like so much fun! Let us know how you go. 😀

  • Reply
    Marisa Franca @ All Our Way
    21/04/2016 at 9:00 pm

    5 stars
    YUM!! We do have persimmons here in Indiana and my friend gave me her recipe for persimmon pudding. Everyone raves about it! I haven’t really tasted anything persimmony — I’ll have to try your pie. I love your shots of the dish.

    • Reply
      Wandercooks
      22/04/2016 at 9:51 am

      Oh persimmon pudding sounds fantastic! We still have a whole bowl left of them – so you’ll have to pass along the recipe, we’d love to give it a go! Thanks Marisa 🙂

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