Persimmon Cobbler

A classic biscuit topping covers sweetened persimmons for a twist on a classic cobbler dessert. Top with fresh whipped cream.

• 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
• ¼ cup brown sugar
• 1 tablespoon unsalted butter
• ½ cup cold unsalted butter
• 2 tablespoons cane sugar
• ½ cup cold buttermilk
• 1 pound Fuyu persimmons, peeled and cut into 2-inch chunks
• 1 teaspoon Madagascar vanilla powder
• ¼ cup fine cornmeal

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch square baking dish. Set aside.

Step 2

Place persimmon chunks into a large mixing bowl. Sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Mix well and set aside.

Step 3

Mix flour, cornmeal, and baking powder together in a mixing bowl. Cut in the butter until it resembles small pebbles. Add buttermilk, little by little, mixing the dough with your hands. Once the dough forms a ball, turn 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 with all its juices into the prepared baking dish. Tear off pieces of dough and lay them onto the top of the persimmons like patchwork. Allow a bit of space between each pieces so the juices can bubble up around the pieces.

Step 5

Brush the top with milk and sprinkle with cane sugar.

Step 6

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