Persimmon biscuit crumble

Persimmon biscuit crumble

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About this recipe: 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.

Cookin' Fool

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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