Persimmon Cobbler

Persimmon cobbler is a sweet and satisfying dessert that celebrates the flavors of fall.

The tender persimmon slices are infused with warm spices, topped with a crunchy, buttery crust, and baked to perfection.

Serve warm, topped with a scoop of vanilla ice cream, and get cozy with the ones you love.

Ready Time

1 hrs 15 mins

Yields

4 servings

Ingredients

1 large persimmon, peeled and sliced into 1/2-inch thick wedges
2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup heavy cream
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, softened

Instructions

Preheat your oven to 375°F (190°C). In a large bowl, mix together the sliced persimmon, granulated sugar, flour, cinnamon, nutmeg, and salt.

Toss until the persimmon is evenly coated.

In a separate bowl, whisk together the melted butter, heavy cream, and eggs. In another bowl, whisk together the flour, baking powder, and salt.

Add the sugar and softened butter to the flour mixture, and mix until it resembles coarse crumbs.

Pour the cream mixture over the persimmon mixture, and stir gently. Pour the persimmon mixture into a 9×13-inch baking dish.

Drop spoonfuls of the crumb mixture on top of the persimmon mixture, spreading it out slightly to cover the entire surface.

Bake for 40-45 minutes, or until the crust is golden brown and the fruit is tender. Let it cool for a few minutes before serving warm, divided among 4 plates.

Notes

For the persimmon, you want to choose one that’s ripe but still firm, as it will hold its shape better during baking. Don’t overmix the persimmon mixture, or it’ll become mushy.

Make sure to whisk the cream mixture until it’s smooth and there are no lumps.

If you’re using a stand mixer, use the paddle attachment to mix the crumb mixture, as it’ll help keep the butter in pea-size pieces. When assembling the cobbler, don’t spread the crumb mixture all the way to the edges of the dish – leave a 1-inch border around the persimmon mixture to allow for even cooking.

Keep an eye on the cobbler during the last 10 minutes of baking, as the crust can go from golden to burnt quickly.

If you notice it browning too fast, cover the top with foil to prevent overcooking. Let the cobbler rest for at least 10-15 minutes before serving, as it’ll help the juices to redistribute and the crust to set.

Serve warm, topped with vanilla ice cream or whipped cream if desired.