By Josh Buckwald

November 2020

4 Servings


  • For the Filling

  • 5 ripe hachiya persimmons, tops and cores removed
  • 2 tbs brown sugar 
  • 3 tbs meyer lemon juice 

  • 2 Tbs cornstarch 

  • 2 tsp kosher salt 

  • 2 tsp ground cinnamon 

  • 2 tsp ground star anise

  • For the Crumble Topping

  • 8 tbs butter, diced 

  • 1 cup all purpose flour

  • ½ cup brown sugar 

  • 2 tsp ground cinnamon 

  • 2 tsp ground star anise 

  • 1 tsp baking powder 

  • 1 tsp kosher salt 


  • Preheat your oven to 350F.

  • In a large bowl, mash the persimmons letting their juices erupt. No need to remove the skins, they will provide some texture in the dish. Fold in the rest of the ingredients and stir to incorporate. The mixture should be relatively loose, but not watery. Taste and adjust seasoning, adding more lemon or salt if needed. 

  • Transfer the filling to a baking dish that’s about 11”x7”. Ideally you will want the filling to fill the dish about ¾ of the way to the top. 

  • In a separate large mixing bowl whisk together all of the ingredients for the crumble topping except the butter. Add the butter and work into the dry mixture, using your hands or a fork, until the mixture is the consistency of damp sand and large crumbs have formed throughout the bowl. 

  • Sprinkle the topping over the baking dish generously. 

  • Bake for 20-30 minutes, until the top of the crumble is golden brown and the filling has set and thickened.

  • Serve and enjoy!