Persimmon Cobbler
An Asian twist on a classic cobbler recipe. This persimmon cobbler is made with fuyu persimmons, warm spices, and a tender, flaky biscuit topping.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 lbs fuyu persimmons (cut into ½ inch pieces)
- ¼ cup light brown sugar
- 1 tbsp corn starch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 cups all purpose flour
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (cold, cubed)
- ½ cup buttermilk
- 1 egg
- 1 tbsp buttermilk
- 1 tbsp granulated sugar
- ¼ tsp ground cinnamon
Instructions
- 1
Preheat oven to 350 degrees F (177 degrees C). Lightly grease a 13x9 baking dish.
- 2
Combine all the ingredients for the persimmon filling in a large bowl. Mix and spread it evenly in the baking dish. Bake for 10 minutes. Set aside. Leave the oven on.
- 3
In a separate bowl, combine 2 cups of all purpose flour, ½ cup of granulated sugar, 1½ tsp of baking powder, ¼ tsp of baking soda, ¼ tsp salt, and ½ cup of cold, cubed butter. Using a pastry cutter or 2 forks, cut the butter into pea sized pieces. Pour in the buttermilk and mix until combined.
- 4
Take handfuls of the dough, flatten it, and place them over the persimmon filling.
- 5
Mix the egg and 1 tbsp of buttermilk. Brush the egg wash over the top of the dough.
- 6
Mix 2 tbsp of granulated sugar and 1/2 tsp of ground cinnamon. Sprinkle the cinnamon sugar over the top.
- 7
Bake for 45-50 minutes until the dough becomes a golden brown. To test of it's done, poke the topping with a toothpick, and if it comes out clean, the dish is done.
- 8
Cool for 5 minutes before serving.