Warm Persimmon Pie Breakfast Casserole
Serving Size / Yield
- 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
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.