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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!
Course Dessert
Cuisine Australian, Wandercooks Creation
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 slices
Calories 419kcal
Cost $10


Optional ingredients


  • Preheat oven to 180˚C / 356˚F.
  • Arrange persimmon and apple slices in a greased pie dish. Sprinkle with sumac, cinnamon and cornstarch.
    1 cup persimmon, 1 cup green apple, 1 tsp sumac, 1 tsp cinnamon, 1 tsp cornstarch / cornflour
  • 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.
    225 g plain flour / all purpose flour, 30 g oats, 80 g raw sugar, 150 g butter
  • 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.
  • Dust with icing sugar and serve hot. Optional: Serve with whipped cream and/or ice cream.
    icing sugar / powdered sugar, whipped cream, Ice cream


  • 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.


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