Best Persimmon Bars

Fall baking is one of my favorite ways to spend a quiet afternoon. There’s something so cozy about pulling out my mixing bowls while watching the leaves change color outside my kitchen window. When persimmons start showing up at the market, I know exactly what I’m making first – these soft, spiced persimmon bars that make my whole house smell amazing. I’ve been baking these bars for years, and they’re just perfect with a cup of coffee or as an after-school snack.

The best part? These bars are super easy to put together. I usually make a double batch – one to share with neighbors and one to keep at home. And if you’ve never baked with persimmons before, don’t worry! They’re actually really forgiving and add such a nice natural sweetness. Trust me, once you try these bars, they’ll become your go-to fall dessert too.

What Kind of Persimmons Should I Use?

For these bars, you can use either American (Diospyros virginiana) or Asian persimmons (Diospyros kaki), but they need to be really ripe – we’re talking so soft they’re almost jelly-like. The American varieties tend to be smaller and more astringent until fully ripe, while Asian persimmons (like Fuyu or Hachiya) are more commonly found in grocery stores. If you’re using Hachiya persimmons, make sure they’re completely soft and squishy before using, or they’ll be too tannic and leave your mouth feeling dry. For the smoothest puree, simply scoop out the flesh when it’s super ripe and give it a quick blend or mash it with a fork until it’s nice and smooth.

Options for Substitutions

This recipe is pretty flexible with substitutions, which is great news if you’re missing a few ingredients:

• Persimmon puree: If you can’t find persimmons, you can use pumpkin puree or mashed sweet potato as alternatives. Just note that the flavor will be slightly different, but still tasty!
• Nut flour: Out of almond or pecan flour? You can make your own by finely grinding nuts in a food processor, or simply replace with an equal amount of whole wheat pastry flour.
• Muscovado sugar: Regular dark brown sugar works perfectly fine here. You could even use coconut sugar if you prefer, though the flavor will be slightly less rich.
• Butter: For a dairy-free version, try coconut oil or a plant-based butter substitute in equal amounts.
• Spices: Don’t worry if you’re missing cardamom or cloves – you can just increase the cinnamon and ginger slightly, or use pumpkin pie spice as an easy alternative.
• Maple syrup: Honey works great as a substitute, or you could use agave nectar. Just keep the measurements the same.
• Citrus zest: Fresh zest gives the best flavor, but dried works too. If you don’t have either, you can skip it – the bars will still taste good!

Watch Out for These Mistakes While Baking

The trickiest part of making persimmon bars is using persimmons that aren’t fully ripe – they need to be extremely soft and almost jelly-like, or your bars will have an unpleasant astringent taste. When making the puree, be sure to remove any seeds and skin completely, as these can create an uneven texture in your finished bars. A common mistake is not properly measuring the oats – avoid packing them down in the measuring cup, instead use the “spoon and level” method for accurate amounts. For the best texture, don’t overmix the batter once you’ve combined the wet and dry ingredients – stop as soon as everything is just incorporated, as overmixing can make your bars tough and dense. Let the bars cool completely before cutting them – rushing this step can result in crumbly, messy squares instead of clean-cut portions.

What to Serve With Persimmon Bars?

These spiced persimmon bars are perfect for afternoon tea or coffee time! A warm cup of chai tea brings out the cardamom and ginger notes, while a strong cup of coffee makes a nice contrast to the sweet fruit flavor. For a more decadent treat, try serving these bars with a scoop of vanilla ice cream or a dollop of whipped cream – the cool, creamy texture pairs really well with the warm spices. If you’re packing these for lunch boxes or picnics, a glass of cold milk or almond milk makes them even more enjoyable.

Storage Instructions

Keep Fresh: These persimmon bars stay moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live in a warm climate, pop them in the fridge where they’ll keep well for up to a week. Just place a piece of parchment paper between layers to prevent them from sticking together.

Freeze: These bars are perfect for freezing! Cut them into individual portions, wrap them in parchment paper, and store in a freezer-safe container. They’ll stay good for up to 3 months. It’s so nice having a stash of these ready whenever you need a quick snack or dessert.

Thaw: When you’re ready to enjoy your frozen bars, just transfer them to the fridge overnight or let them sit at room temperature for about 2 hours. They’ll taste just as good as the day you made them!

Preparation Time	20-30 minutes
Cooking Time	35-45 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 40-50 g
• Fat: 110-120 g
• Carbohydrates: 380-400 g

Ingredients

For the bar mixture:

• 1/4 tsp ground cloves
• 1 tsp ground cinnamon
• 1/4 cup almond flour
• 1/4 tsp ground cardamom
• 1/2 cup packed dark muscovado sugar
• 1 egg
• 2 cups rolled oats
• 3/4 cup whole wheat pastry flour
• 1/2 cup softened butter (I like Kerrygold unsalted butter for this)
• 1 tsp baking soda
• 1 tbsp citrus zest
• 1/2 tsp ground ginger
• 1 tsp baking powder
• 1 tsp salt
• butter (for greasing the pan)

For the persimmon filling:

• 1 tbsp citrus zest
• 1/4 cup maple syrup (Grade A Amber Rich or Dark Robust is best)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 2 cups persimmon puree (about 3-4 ripe Fuyu or Hachiya persimmons, peeled and blended)
• 1 egg

Step 1: Preheat and Prepare Baking Dish

Start by preheating your oven to 350°F (177°C).

Butter an 8″x8″ baking dish thoroughly to ensure that the bars do not stick during baking.

Step 2: Prepare the Wet Mixture

In an electric mixer, combine butter and brown sugar and mix for about 1 minute until they are well integrated.

Add an egg and continue mixing for another minute until the mixture is light and fluffy.

Step 3: Prepare the Dry Ingredients

In a separate bowl, stir together oats, pastry flour, pecan flour, baking soda, baking powder, spices, and salt.

Mix these dry ingredients using a spoon until they are well combined.

Step 4: Combine Wet and Dry Mixtures

Gradually add 1/2 cup of the dry oat mixture to the wet mixture in the electric mixer, beating continuously to incorporate.

Use a spatula to scrape the sides and bottom of the mixing bowl to ensure that all ingredients are fully mixed together.

Step 5: Make the Persimmon Filling

In another bowl, mix together persimmon pulp, an egg, maple syrup, lemon zest, and lemon juice to create a smooth filling mixture.

Step 6: Assemble the Bars

Take half of the oatmeal bar mixture and place it into the prepared baking dish.

Press it down by hand to create an even layer forming the bottom crust.

Pour the persimmon mix over this crust, spreading it evenly with a spatula.

Lastly, distribute the remaining oatmeal bar mixture evenly over the persimmon mix by hand, creating a top layer.

Step 7: Bake the Bars

Place the baking dish on the middle rack of the preheated oven and bake for 35-45 minutes, or until the top layer is slightly browned.

Keep in mind that the type of baking dish and the accuracy of your oven’s temperature can affect cooking time.

Step 8: Cool and Serve

Remove the baking dish from the oven and let the bars cool on a cooling rack.

Once cooled, you can either cover them and store in the refrigerator or cut and serve.

These bars taste even better when reheated the next day!

Garnish with a dash of cardamom, cinnamon, nutmeg, and/or fresh citrus zest when plating for an added touch of flavor.