How to Make Cardamom Persimmon Crisp

How to Make Cardamom Persimmon Crisp is a fun way to celebrate Autumn’s harvest. This recipe is tried and true resulting in the most delicious fall treat full of warming flavor and festivity. This is easy to make, so let’s get baking this seasonal treat!

Fuyu Persimmon Fruit

Persimmons are delicious on their own, but in a baked good, even better! Fuyu persimmons are the specific type of persimmons I am using because we have a beautiful mature persimmon tree in our backyard. If allowed to ripen, they become soft and jelly-like on the inside. I first tried persimmon fruit several years ago and thought it was sweet, almost too sugary to eat alone. For this reason, I prefer putting that sweetness in a recipe combined with butter, salt, flour, and spices.

The Beauty of Persimmons

Persimmons are full of benefits and anti-oxidants. They contain high amounts of Vitamin C, Vitamin A, and manganese. This Asian native seasonal fruit is prized in many Asian countries for its health benefits. In Japan, they cultivate persimmons in such an honoring and beautiful way. It is tradition to carefully harvest, ripen, peel, and dry the fruit. It is a special way to enjoy and honor the abundance. When the fruit is dried completely, they have a tea ceremony party with the Hachiya dried persimmon.

My Mothering Persimmon Tree

When we bought our two-acre homestead three years ago, the major perk was a fully mature Fuyu Persimmon Tree. She is planted right outside our bedroom window. Over the past year, I have fallen in love with this tree as it has ushered me into becoming a mother. This is why I feel that she is the mother tree of this property.

My Bond With Our Persimmon Tree

When pregnant with my first baby this summer, I set up a hammock on her limb and the oak tree’s limb right next to her. I call this oak tree her husband because it is very masculine. Therefore, they are forever bonded together as the overseers.

Their shade casts a huge shadow over the pasture together, forming the most coveted shade spot where all the animals and I took refuge from the beating sun.

She offered me a space to rest, cool off, and become a mother. I labored with contractions under this tree. My water broke under her leaves. I nursed my newborn in the presence of this mothering tree.

Farewell to My Persimmon Tree

I got to know who this fruit-bearing tree is, the storms she has endured, and the life she has weathered. She allowed me to see her for who she is, and this is something I can take with me as we depart from this homestead.

To whoever we sell our homestead to, please learn about the special nature of these trees.

This will be the first year I can bake with the fruit. I am eager to share this recipe with you because it will be the last year I will be able to gather a harvest from this fruitful and giving tree.

How to Make Cardamom Persimmon Crisp

How to Make Cardamom Persimmon Crisp is easy when you have the perfect fuyu persimmon. A ripe and juicy fruit makes for the perfect treat. Persimmons are the perfect fruit to bake with. Even when they are not fully ripe, they still offer a lot of versatility.

Cardamom Persimmon Crisp Ingredients

To start making the Cardamom Persimmon Crisp you will need the following:

• 6 ripe persimmons
• sugar
• flour
• cardamom spice
• cinnamon spice
• vanilla
• oat bran
• butter

With these simple ingredients, you won’t feel bad after eating this sweet treat!

Step-by-Step for Making Cardamom Persimmon Crisp

Much like making Apple Crisp, you have two parts that comprise the bulk of the recipe. One part is the sugar and spice-coated fruit, and then you put together the topping, which is the crisp/crumble part.

First, wash and peel the persimmons. Next, cut into slices or chunks. If sliced, you will be able to see the beautiful star design on the inside. Mix the sugar, spices, and flour in a small bowl.

Coat the sliced fruit with the dry mixture and place in the 9×13 baking dish.

Mix the crumble topping in a bowl, cutting the butter in with a pastry cutter, and pour over the sugar and spice-coated fruit slices.

I like to use oat bran for the crumble because it is easier to digest than oatmeal!

Cardamom Notes in the Persimmon Crisp