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Baked Persimmon with Oat Crumble

by Yejiskitchenstories

These baked persimmons with oat crumble are the perfect cozy fall dessert. They’re easy to make, healthy, and come together in less than 20 minutes. This recipe is also gluten-free friendly.

What are persimmons?

There are two main types of Asian persimmons: Fuyu and Hachiya that can be found in North America.

Hachiya persimmons are oval-shaped and deep blood-orange in color. They taste the best when left to fully ripen until the interior is super soft, almost custard-like.

Fuyu persimmons are my favorite kind. They are rounder in shape and have flat bottoms. They don’t have to be left to fully ripen to enjoy and they have a slightly sweeter flavor than the Hachiya persimmons. The texture is similar to a firm mango but tastes more honey-like.

What you’ll need:

  • Fuyu persimmons: these can be found at most Asian grocery stores generally between the months of Oct-Jan.
  • Rolled oats/old-fashioned oats: this type of oats is best for this recipe for quicker cooking time.
  • Brown sugar: light or dark brown sugar can be alternately used for this recipe.
  • Butter: for that delicious buttery crumble.

How to make these Baked Persimmons with Oat Crumble:

These baked persimmons are so easy to make and are the perfect quick dessert or snack. I hope you enjoy them as much as I do 🙂

  1. Preheat the oven to 350ºF.
  2. Prepare the oat crumble.
  3. Cut the tops off the persimmons and scoop out some of the flesh to hollow out the persimmon.
  4. Stuff the persimmons with the oat crumble topping.
  5. Bake for 15-20 minutes. Enjoy warm with a scoop of ice cream!

Watch how to make this Baked Persimmon with Oat Crumble

More Dessert Recipes!

I hope you enjoy this recipe for baked persimmon with oat crumble! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Baked Persimmon with Oat Crumble

Serves: 2 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )


  • 2 Fuyu persimmons
  • ¼ cup walnuts, chopped
  • ½ cup rolled oats
  • 1 tablespoon brown sugar, packed
  • 2 tablespoons butter, melted
  • Optional: vanilla ice cream, miso caramel sauce


  1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside. 
  2. First, prepare the oat crumble topping. In a bowl, whisk together the oats, brown sugar, walnuts, and melted butter. Set aside.
  3. Next, prepare the persimmons. Cut ¼ inch off the top of 2 persimmons. Using a sharp paring knife, hollow out just a little bit of the flesh (leave about half of the interior flesh of the persimmon). 
  4. Place the persimmons on the prepared baking sheet and stuff the persimmons with the oat crumble mixture. Bake for 15-20 minutes or until tender and soft. 
  5. Top with vanilla ice cream and miso caramel sauce, if desired. Serve immediately while warm! 
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