Persimmon and Cranberry Cornmeal Crumble



Posted 4 May 2022 (Last updated 4 May 2022)



Total Time

1hrs 5mins



Warm, spiced crumble with seasonal fruits and a crisp cornmeal almond topping.


  • Plain flour icon
    Plain flour105 g
  • Cornmeal icon
    Cornmeal85 g
  • Brown sugar icon
    Brown sugar100 g
  • Salt icon
    Salt¼ teaspoon
  • Almonds icon
    Almonds80 gcoarsely chopped
  • Orange icon
    Orange1zest of
  • Cranberries icon
    Cranberries200 g
  • Persimmon icon
    Persimmon200 gchopped
  • Apple icon
    Apple200 gcored, chopped
  • Granulated sugar icon
    Granulated sugar60 g
  • Lemon icon
    Lemon5 gjuiced
  • Unsalted butter icon
    Unsalted butter100 gcubed
  • Unsalted butter icon
    Unsalted butter30 g

  • 1. Pre-heat oven - 190°C / 375°F
  • 2. Grease a clean pie dish
  • 3. Add plain flour, cornmeal, brown sugar, salt, almonds and orange to a clean medium bowl and mix
  • 4. Add unsalted butter and mix until coarse crumbs form then set aside
  • 5. Add cranberries, persimmon, apple, granulated sugar, plain flour and lemon to the medium bowl
  • 6. Mix until combined
  • 7. Transfer fruit to pie dish
  • 8. Dot with unsalted butter
  • 9. Top with crumble
  • 10. Bake until golden brown - 40 min, 190°C / 375°F
  • 11. Serve

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