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Persimmon Cobbler
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Persimmon cobbler with golden biscuit topping - a sweet twist on a classic!
Ingredients:
  • 1 tablespoon unsalted butter
  • 1 pound Fuyu persimmons, peeled and cut into 2-inch chunks
  • 0.25 cup brown sugar
  • 3 tablespoons white sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Madagascar vanilla powder
  • 1 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 0.25 cup fine cornmeal
  • 0.5 cup cold unsalted butter
  • 0.5 cup cold buttermilk
  • 1 tablespoon milk
  • 2 tablespoons cane sugar
Instructions:
  • Preheat the oven to 375°F (190°C) and generously butter a 9x9-inch square baking dish.
  • In a large mixing bowl, combine the persimmon chunks with the brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Mix thoroughly and let it sit.
  • Combine flour, cornmeal, and baking powder in a mixing bowl. Incorporate the butter until it resembles small pebbles. Slowly add buttermilk, mixing with your hands until a ball of dough forms. Transfer to a floured work surface and knead until smooth. Shape into an 8x8-inch, 1/2-inch thick square.
  • Pour the persimmon mixture and its juices into the baking dish. Tear pieces of dough and arrange them like patchwork on top of the persimmons, leaving space for the juices to bubble up.
  • Gently dab the surface with milk and generously dust with cane sugar.
  • Bake in the preheated oven for about 40 minutes, until the persimmons are bubbling and the biscuit topping is golden brown. Let it cool before serving.

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