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. It is the perfect dessert to bring to any dinner party!

Persimmon continues to be one of my favorite fruits. It was a fruit I loved eating growing up, and now I love making desserts with it. Some of my favorites include persimmon jam and persimmon bread. I wanted to make another simple persimmon dessert that would be perfect for any get together, so I made this perismmon cobbler. It is so simple and can be thrown together really easily. No fuss. No fancy techniques. The filling is similar to that of my persimmon crumble, but the biscuit topping is what really makes this dessert great. It’s perfectly tender and crispy, and the cinnamon sugar topping goes so well with the persimmon filling. As a note, this recipe is adapted from Sally’s Baking Addiction’s peach cobbler recipe.

Ingredients, Substitutions & Adjustments

Persimmon Filling

• Fuyu persimmons – I used very ripe fuyu persimmons for this recipe. The riper the persimmons, the better the filling. Ripe persimmons make the best filling because they are significantly sweeter than not ripe persimmons.
• Light brown sugar – Adds sweetness to the recipe. Light brown sugar can be substituted with dark brown sugar, but that will make the filling sweeter.
• Corn starch – Corn starch helps thicken the filling, so it’s not so water-y. Corn starch can be substituted with all purpose flour or tapioca starch.
• Lemon juice – Adds brightness to the filling. The acid also helps break down the fruit.
• Vanilla extract – Adds flavor to the dish. Vanilla extract can be substituted with an equal amount of vanilla paste or 1 vanilla bean. I personally prefer vanilla paste because it has a lot more flavor.
• Ground cinnamon – I used Vietnamese cinnamon for my recipe, because it is my favorite kind of cinnamon. Any kind of ground cinnamon should work.
• Ground nutmeg and cloves – Adds more flavor to the dish. I love the combination of cloves and nutmeg. If you don’t have one or either, feel free to leave it out. Using only cinnamon is sufficient.
• Salt for seasoning

Biscuit Topping

• All purpose flour – This is the main dry ingredient in the topping, and it gives the biscuit structure.
• Granulated sugar – Adds sweetness to the biscuit topping
• Baking powder and baking soda – Helps gives the biscuit its tender and airy texture.
• Salt for seasoning
• Unsalted butter – Provides richness to the biscuit. It also makes the biscuit flaky.
• Buttermilk – Adds flavor and liquid to the mixture. You can make homemade buttermilk by adding vinegar or lemon juice to buttermilk. 1 cup of milk for every 1 tbsp of acid.
• Egg – The combination of egg and milk creates an egg wash to help give the biscuit its brown color.

How to make persimmon cobbler

Preheat oven to 350 degrees F (177 degrees C). Lightly grease a 7×10 inch baking dish. 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.

In a separate bowl, combine 2 cups of all purpose flour, 1/2 cup of granulated sugar, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda, 1/4 tsp salt, and 1/2 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. Take handfuls of the dough, flatten it, and place them over the persimmon filling. Mix the egg and 1 tbsp of buttermilk. Brush the egg wash over the top of the dough. Mix 2 tbsp of granulated sugar and 1/2 tsp of ground cinnamon. Sprinkle the cinnamon sugar over the top.

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. Cool for 5 minutes before serving.

How do you store persimmon cobbler?

Persimmon cobbler should be stored in an airtight container in the fridge for up to 3 days.

How do you reheat persimmon cobbler?

The biscuit topping will not have the same crispy, flaky texture after it’s stored in the fridge, so the best way to reheat it is in the oven, toaster oven, or air fryer. These appliances will help restore some of that texture.

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