Persimmon Crumble with Sparkle & Honey

We have a persimmon tree and some people love them so much they show up with buckets and ladders, while others swear they make their mouth feel funny — but this Fuyu crumble turns everyone into a fan. No persimmons? Apples work beautifully too.

A cozy fall dessert that glows from the inside out with the addition of Sparkle & Honey!

A bountiful persimmon tree laden with ripe fruit, surrounded by fallen autumn leaves, showcasing the rich harvest season.

If you’ve never baked with persimmons before, this is your sign. I keep coming back to them every autumn — their honeyed sweetness, soft bite, and golden color feel like fall in fruit form. This simple persimmon crumble has become one of my favorite seasonal desserts, and this version gets a little extra magic from our Sparkle & Honey.

Think warm spices, tender baked fruit, and a buttery oat crumble on top. It’s easier than pie. Less fussy than a tart.

This recipe uses Fuyu persimmons because they hold their shape beautifully in the oven. We swap some of the sugar for Sparkle & Honey, adding a subtle floral note and a touch of shimmer that feels perfect for holiday tables and candlelit dinners.

Fuyu vs. Hachiya Persimmons

There are two main types of persimmons you’ll usually see:

Fuyu persimmons These are shorter, rounder, and can be eaten while still slightly firm. They hold their shape when baked.

Hachiya persimmonsThese are taller and acorn-shaped. They must be fully soft and jelly-like before eating. They’re great for puddings, but not ideal for this crumble since they become too mushy.

For this recipe, stick with Fuyu — you want that soft bite, not a puree.

Why Sparkle & Honey?

Persimmons already have a naturally honeyed flavor, so pairing them with Sparkle & Honey felt like a natural (and sparkly) step. The Blackberry Blossom honey adds depth and warmth while the edible mica creates the subtlest shimmer when the juices bubble up through the crumble.

Perfect for a fall dinner party or Thanksgiving alternative.

Persimmon Crumble with Sparkle & Honey

Serves 6Prep: 20 minutes

Bake: 25–30 minutes

Persimmon Filling

• 1 lb Fuyu persimmons, cut into 1-inch pieces

• 1 tsp lemon juice

• 1 tbsp granulated sugar

• 1 tbsp light brown sugar

• 1 tbsp Sparkle & Honey

• ½ tsp ground cinnamon

• ¼ tsp salt

Crumble Topping

• 1 cup all-purpose flour

• ½ cup rolled oats

• ¼ cup light brown sugar

• ¾ tsp baking powder

• ½ cup unsalted butter, softened

• ¼ tsp salt

Instructions

1. Preheat your oven to 350°F (177°C).

2. In a bowl, combine all filling ingredients. Toss until the persimmons are evenly coated and glossy.

3. Transfer the mixture to a small baking dish (about 8 x 8 inches).

4. In another bowl, mix all crumble ingredients until clumpy.

5. Sprinkle the crumble evenly over the persimmons.

6. Bake for 30-45 minutes, until the top is golden brown and the fruit is bubbling.

7. Let cool slightly before serving.

Serve warm with vanilla ice cream or whipped cream and watch the honeyed juices sparkle as they pool around the edges.

Golden persimmon crisp fresh out of the oven, featuring a crunchy oat topping and vibrant fruit filling, ready to be enjoyed.

Serving Ideas

• Serve in individual ramekins for a dinner party.

• Add a drizzle of warm Sparkle & Honey right before serving.

• Pair with spiced chai or a cinnamon latte for ultimate fall comfort.

A Cozy Fall Treat That Shines

This persimmon crumble is comfort food with a little enchantment. The natural sweetness of the fruit, the warm spices, and the subtle shimmer from Sparkle & Honey make it feel special without being complicated.

If you try this recipe, I’d love to see your creation. Tag your photos with #SparkleAndHoney and #TheEnchantedHive so I can admire your beautiful bakes.