Sharon Palmer RD

Published on November 15, 2025

Healthy Persimmon Crumble–Easy Vegan Dessert with Oats, Pecans, and Whole Grains

Celebrate persimmon season with this Healthy Vegan Persimmon Crumble—a cozy, wholesome dessert that’s as nourishing as it is delicious. Made with fresh ripe persimmons, rolled oats, whole wheat flour, toasty pecans, and warm spices, this crumble is low in added sugars, moderate in healthy fats, and packed with whole-grain goodness. It’s the perfect balance of sweet and spiced, with a golden, crunchy topping over irresistible persimmon fruit. Easy to make and entirely plant-based, this persimmon oat crumble makes a beautiful fall or winter treat—serve it warm straight from the oven for a simple, satisfying, and healthy dessert everyone will love. And did I mention it’s fabulous for the holidays, from Thanksgiving to Christmas!

Persimmons are in season in the fall through winter.

What Are Persimmons?

Persimmons are vibrant orange fruits known for their sweet, honey-like flavor and smooth texture, enjoyed fresh or baked in seasonal dishes. Native to Asia and cherished around the world, persimmons are rich in vitamin A, vitamin C, fiber, and antioxidants that support immune health, eye health, and digestion. They’re naturally low in fat and sodium yet packed with beneficial plant compounds like carotenoids and tannins, which help protect cells from oxidative stress. Whether eaten fresh, dried, or baked into crumbles, persimmons are a delicious and nourishing way to celebrate fall’s bounty. In fact, I have persimmons growing in my orchard right now! Learn more about cooking with persimmons here.

Step-By-Step Guide

Peel ripe yet firm persimmons (Fuyu work best for this recipe), and slice thinly, removing large seeds from center. Place in a large baking dish. Drizzle with the juice of one orange.

Add whole wheat flour, oats, pecans, baking soda, cinnamon, ginger, cardamom, and salt to a mixing bowl.

Mix in margarine and plant-based milk with a pastry blender or fork until crumbly.

Sprinkle the crumbles evenly over the sliced fruit.

Place in oven and bake for about 1 hour, until golden and tender. Enjoy!

Print

Wholesome Persimmon Oat Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: The Plant-Powered Dietitian
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegan

Print Recipe

Description

Bake up this healthy vegan persimmon crumble with oats, pecans, and warm spices. Whole grain, low sugar, and full of flavor—your new favorite fall dessert!

Ingredients

Scale

13 large (about 4 pounds total) Fuyu persimmons, peeled, seeds removed, sliced thinly
1 large orange, juiced (about 1/4 cup juice)
1 cup whole wheat flour
1 cup old-fashioned oats
¼ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon ground ginger
¼ teaspoon cloves
¼ teaspoon salt
½ cup vegan butter or margarine, softened
3 tablespoons plant-based milk, plain, unsweetened (i.e., soy, oat, almond)

Cook Mode Prevent your screen from going dark

Instructions

Arrange peeled, sliced persimmons in the bottom of a 9 x 13-inch baking dish.
Drizzle orange juice evenly over the fruit.
Preheat oven to 350 F.
In a medium mixing bowl, add whole wheat flour, oats, brown sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt. Mix well.
Add softened butter or margarine and blend into dry ingredients with a pastry blender or fork until crumbs appear.
Add plant-based milk and mix with pastry blender or fork to make a slightly moist crumble topping.
Sprinkle the crumb topping evenly over the fruit.
Place the baking dish in the oven and bake at 350 F for about 1 hour, until fruit is tender and topping is golden.
Remove from the oven and enjoy! Serve warm with plant-based ice cream, if desired. Store leftovers in the refrigerator for up to 7 days.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: American