Persimmon Cobbler

In this persimmon cobbler recipe, a classic, golden-baked biscuit topping covers sweetened Fuyu persimmons in this twist on a classic cobbler dessert.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 324 Calories

Ingredients

• 1 tablespoon milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 tablespoons white sugar
• 1 teaspoon lemon zest
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter
• 2 tablespoons cane sugar
• 1 pound Fuyu persimmons, peeled and cut into 2-inch chunks
• 1 teaspoon Madagascar vanilla powder
• 0.25 cup brown sugar
• 0.5 cup cold unsalted butter
• 0.25 cup fine cornmeal
• 0.5 cup cold buttermilk

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch square baking dish with 1 tablespoon butter; set aside.

Step 2

Place persimmon chunks in a large mixing bowl; sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Stir until well combined; set aside.

Step 3

Combine flour, cornmeal, and baking powder in a mixing bowl. Cut in 1/2 cup butter until mixture resembles small pebbles. Slowly add buttermilk, little by little, mixing with your hands until forms a ball; turn dough out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.

Step 4

Pour persimmon mixture and all juices into the prepared baking dish. Tear off pieces of dough; lay them, like patchwork, on top of persimmons, allowing a bit of space between dough pieces so juices can bubble up around dough.

Step 5

Brush dough pieces with milk; sprinkle with cane sugar.

Step 6

Bake in the preheated oven until persimmons are bubbling and biscuit topping is browned, about 40 minutes. Cool before serving.