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Proudly Australian

Ginger Persimmon Crisp

Recipe by

Serves: 4-6

Prep: 20 Minutes

Cook: 30 Minutes


  • 2 each Persimmon peeled and sliced into half moons
  • 3 tbsp/40g freshly grated ginger
  • 1 tbsp/14g Natvia Sweetener
  • 1/4 tsp Lemon Juice
  • 1 tsp Cornstarch
  • 1/2 tsp Lemon zest
  • 1/4 cup/37g Plain flour
  • 1/4 cup/37g Cornflour
  • 1/4 cup/45g Nativa Sweetener 
  • 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground Ginger
  • 1/8 tsp salt
  • 3 tbsp/60g Unsalted butter
  • 2 tbsp/15g rolled oats


  1. Starting with the Filling, preheat oven to 200 C. Spray or butter a baking tray and set aside.
  2. Place persimmon slices in a large bowl. Add grated ginger, Natvia, lemon juice, cornstarch and lemon zest. Toss well and transfer to baking dish.
  3. Next moving on to the Topping, combine oat flour, corn flour, Natvia, cinnamon and salt.
  4. Cut in chunks of butter until the mixture is crumbly. Add in rolled oats and spread evenly over the persimmon.
  5. Moving on to Baking them, bake in preheated oven for 30 minutes or until bubbly and topping turns golden brown.
  6. Remove from oven and let cool for 30 minutes before serving.
  7. Top with whipped cream or vanilla ice cream. Store leftovers in refrigerator and reheat before serving.
No nutritional info supplied

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