Persimmon and Cranberry Cornmeal Crumble

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recipe by Drop

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
  • Calories icon
based on 1 ratings

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

recipe updated Oct 8, 2019


  • All purpose flour icon
    All purpose flour
    105g (about ¾ cup)
  • Cornmeal icon
    85g (about ½ cup)
  • Brown sugar icon
    Brown sugar
    100g (about ½ cup)
  • Salt icon
    about ⅛ teaspoon (1g)
  • Almonds icon
    80g (about ½ cup)
  • Orange icon
    1 (200g)
  • Unsalted butter icon
    Unsalted butter
    100g (about ½ cup)
  • Cranberries icon
    200g (about 1¾ cups)
  • Persimmon icon
    200g (about 1¼)
  • Apple icon
    200g (about 1¼)
  • Granulated sugar icon
    Granulated sugar
    60g (about 4¾ tbsp)
  • Lemon icon
    1¼ tsp
  • Unsalted butter icon
    Unsalted butter
    30g (about 2⅛ tbsp)


  • kCook icon Stand mixer
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Pie dish - 9"

Step preview

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