Persimmon Cobbler

Prep Time:
20 mins

Cook Time:
40 mins

Total Time:
1 hr

Servings:
8

Yield:
1 (9-inch) cobbler

Ingredients

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×9-inch square baking dish with 1 tablespoon butter; set aside.

Place persimmon chunks in a large mixing bowl; sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Stir until well combined; set aside.

Combine flour, cornmeal, and baking powder in a mixing bowl. Cut in 1/2 cup butter until mixture resembles small pebbles. Slowly add buttermilk, little by little, mixing with your hands until forms a ball; turn dough out onto a flour-dusted work surface. Knead until smooth. Roll into an 8×8-inch, 1/2-inch thick square.

Pour persimmon mixture and all juices into the prepared baking dish. Tear off pieces of dough; lay them, like patchwork, on top of persimmons, allowing a bit of space between dough pieces so juices can bubble up around dough.

Brush dough pieces with milk; sprinkle with cane sugar.

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

Nutrition Facts (per serving)