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Small Batch Persimmon Crisp (vegan, gluten-free, refined sugar free)

This small batch persimmon crisp is so cozy and the perfect way to use up those yummy persimmons! The warm, juicy, cinnamon persimmons are topped with a granola-like oat crisp and it is absolutely delicious.
Print Recipe
overview shot of bowl of persimmon crisp
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes

Ingredients

  • 2 cups ripe fuyu persimmons, chopped (seeds removed if any)
  • 1 tsp cinnamon
  • 1 Tbsp cornstarch
  • 2-3 Tbsp coconut sugar (sub organic brown sugar)

crisp topping:

  • 2 Tbsp coconut sugar (sub organic brown sugar)
  • 1/2 cup rolled oats
  • 3 Tbsp almond flour
  • 1 tsp cinnamon
  • pinch of sea salt
  • 1 Tbsp pure maple syrup
  • 2 Tbsp avocado oil (sub olive or melted coconut oil)
  • 1 Tbsp chopped pecans

Instructions

  • Preheat 350 degrees F and grease a small 6 inch cast iron skillet or pan. 
  • Add the persimmons, cinnamon, cornstarch, and coconut sugar to a bowl. Stir until well combined. 
  • Make the crisp by combining all the crisp ingredients in a bowl. Stir until well combined. 
  • Add the persimmon mixture to the prepared pan. Top the persimmons with the crisp topping and gently press it down. Bake for 35-40 minutes until persimmons are tender when poked with a fork or knife and the topping is golden brown. 
  • Let it cool for an hour and enjoy warm! Top with vanilla ice cream if desired! 
Servings: 2