Description
A classic biscuit topping covers sweetened persimmons for a twist on a classic cobbler dessert. Top with fresh whipped cream.
Ingredients
- 1 tablespoon unsalted butter
- 1 pound Fuyu persimmons, peeled and cut into 2-inch chunks
- ¼ cup brown sugar
- 3 tablespoons white sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Madagascar vanilla powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- ¼ cup fine cornmeal
- 1 teaspoon baking powder
- ½ cup cold unsalted butter
- ½ cup cold buttermilk
- 1 tablespoon milk
- 2 tablespoons cane sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×9-inch square baking dish. Set aside.
- Place persimmon chunks into a large mixing bowl. Sprinkle in brown sugar
- white sugar
- cornstarch
- lemon juice
- lemon zest
- vanilla powder
- nutmeg
- and cinnamon. Mix well and set aside.
- Mix flour
- cornmeal
- and baking powder together in a mixing bowl. Cut in the butter until it resembles small pebbles. Add buttermilk
- little by little
- mixing the dough with your hands. Once the dough forms a ball
- turn out onto a flour-dusted work surface. Knead until smooth. Roll into an 8×8-inch
- 1/2-inch thick square.
- Pour persimmon mixture with all its juices into the prepared baking dish. Tear off pieces of dough and lay them onto the top of the persimmons like patchwork. Allow a bit of space between each pieces so the juices can bubble up around the pieces.
- Brush the top with milk and sprinkle with cane sugar.
- Bake in the preheated oven until persimmons are bubbling and the biscuit topping is browned
- about 40 minutes. Allow to cool before serving.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 8