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.
Servings: 6 people
Calories: 812kcal
Ingredients
Persimmon Filling
- 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
Biscuit Topping
- 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
Egg Wash & Cinnamon Sugar
- 1 egg
- 1 tbsp buttermilk
- 1 tbsp granulated sugar
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F (177 degrees C). Lightly grease a 13x9 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, 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.
- 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.
Nutrition
Serving: 1cup | Calories: 812kcal | Carbohydrates: 164g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 389mg | Potassium: 1045mg | Fiber: 1g | Sugar: 29g | Vitamin A: 550IU | Vitamin C: 201mg | Calcium: 192mg | Iron: 10mg