Warm Persimmon Pie Breakfast Casserole

Warm Persimmon Pie Breakfast Casserole


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Whoever says you can’t eat dessert for breakfast is wrong. Dessert lovers can now enjoy a slice of this Persimmon Pie breakfast casserole, which is perfect for the fall season. This treat is to be enjoyed warm, so have at it!

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

8 servings


  • 6 C. persimmons, peeled and thinly sliced
  • 1/4 C. brown sugar, packed
  • 1 T. ground cinnamon
  • 1 T. cornstarch
  • 1/8 tsp. sea salt
  • 10 graham crackers, crushed
  • 1/4 C. margarine, melted

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Preheat your oven to 375 degrees Fahrenheit.
Combine brown sugar, cinnamon, cornstarch, and sea salt in a bowl. Spread half of the persimmons into a pie plate and sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture, then set aside.
Mix graham cracker crumbs and melted margarine until evenly combined. Spread crust evenly over persimmons.
Bake for about 45 minutes until the crust is golden brown and the persimmons are tender. Serve the dish warm.

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