Persimmon biscuit crumble

    1 hour 5 min

    This unique crumble is a great alternative to the norm. It uses persimmons, also called sharon fruit, and uses crushed digestive biscuits for the topping. Use the non-astringent persimmons for this recipe (the kind you can eat unripe). Make the most of the persimmons when they're in season late autumn.

    10 people made this

    Serves: 8 

    • 55g light brown soft sugar
    • 1 tablespoon ground cinnamon
    • 1 tablespoon cornflour
    • 1/8 teaspoon salt
    • 1.4kg persimmons (sharon fruit), peeled and thinly sliced
    • 10 digestive biscuits, crushed
    • 50g butter, melted

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Combine light brown soft sugar, cinnamon, cornflour and salt in a small bowl. Spread half of the persimmons into a 20cm deep pie dish. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix digestive biscuit crumbs and melted butter until evenly combined. Spread mixture evenly over the persimmons.
    3. Bake until topping is golden brown and persimmons are tender, about 45 minutes. Serve warm.

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    Reviews & ratings
    Average global rating:

    Reviews in English (7)


    This recipe is out of this world, but be sure to serve warm or hot. The texture of the persimmons change if it gets too cool.  -  24 Nov 2009  (Review from Allrecipes US | Canada)


    So quick and easy and delicious! I thought 1 Tb of cinnamon sounded like a lot, but it was perfect! Smelled divine while it was baking too.  -  13 Dec 2009  (Review from Allrecipes US | Canada)


    This smelled great while it was baking and I couldn't wait to sample it. I took it to a party and was extremey disappointed and wished I had tried it at home first. Taste-wise it was okay, but the texture was not appealing to me. It was very dry and crumbly. I won't be making this again.  -  07 Nov 2010  (Review from Allrecipes US | Canada)