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Pear Persimmon Skillet Crumble

Put your cast iron to work this fall and whip up this Pear Persimmon Skillet Crumble! Sweet, ripe persimmons and mild pears are baked with a crunchy oat crumble, then served with out-of-this-world rum sauce!

Serves 8     adjust servings

Preparation 30m Cook Time 40m Total Time


  • 1 cup all-purpose flour
  • 2/3 cup old fashioned oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • Kosher salt
  • 10 tablespoons unsalted butter, divided
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 3 pears, sliced
  • 3 Fuyu persimmons, peeled and sliced
  • 1 1-inch knob ginger, grated
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 cup dark rum

Rum Sauce

  • 1/2 cup brown sugar, packed
  • 3 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoon maple syrup
  • 3 tablespoons dark rum


In a bowl, combine flour, oats, brown sugar, pecans, and 1/4 teaspoon of salt. Using your fingers, rub in 6 tablespoons of butter to form clumps. Place crumble in freezer to harden. 

Preheat oven to 375 degrees F. In a large cast iron skillet, melt the remaining butter over medium heat, swirling the pan to ensure even cooking. When the butter foams, becomes golden, and gives off a nutty aroma, add the sliced pears and persimmon, grated ginger, lemon juice, sugar, and 1/4 teaspoon of salt. Stir to coat, then cook about 5 minutes, stirring occasionally. 

Remove the skillet from the heat and stir in the cornstarch and rum. Sprinkle the crumble evenly over the fruit mixture. Place skillet in oven and bake for 20-25 minutes, or until crumble is golden and persimmon are tender. Remove skillet from oven to cool.

Meanwhile, in a small saucepan, combine brown sugar, butter, cream, and maple syrup and stir over medium-high heat. Bring the mixture to a boil, then lower the heat and allow to simmer 4-5 minutes. Remove from heat and whisk in the rum. Serve with bowl of warm crumble and vanilla ice cream or whipped cream.


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