Description
This Spiced Fuyu Persimmon Cobbler is a unique and comforting autumn dessert that highlights one of the season’s most underrated fruits. Sweet Fuyu persimmons are tossed with warm spices like cloves and nutmeg, then baked under a fluffy, golden biscuit topping. With a jammy, honey-like filling and a crisp cinnamon-sugar crust, this cobbler is a delightful alternative to traditional apple or pear desserts.
Ingredients
The Persimmon Filling
- 4 lbs Fuyu persimmons, peeled and cut into ½-inch pieces
- 1/4 cup light brown sugar, packed
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
The Biscuit Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
The Finish (Egg Wash & Cinnamon Sugar)
- 1 egg
- 1 tablespoon buttermilk
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Instructions
Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Make Filling
In a large bowl, toss the cubed persimmons with brown sugar, cornstarch, lemon juice, vanilla, spices, and salt. Spread evenly in the baking dish.
Pre-Bake Fruit
Bake the fruit mixture for 10 minutes to soften it slightly. Remove from oven but keep oven on.
Make Dough
While fruit bakes, whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
Cut Butter
Add the cold cubed butter. Use a pastry cutter or forks to cut the butter into the flour until it resembles coarse crumbs (pea-sized pieces).
Mix
Stir in the buttermilk just until combined. Do not overmix.
Assemble
Take handfuls of dough, flatten slightly, and place them over the warm fruit. A rustic, patchy look is perfect.
Glaze
Whisk the egg and 1 tablespoon buttermilk. Brush over the dough. Mix the remaining sugar and cinnamon, then sprinkle over the egg-washed dough.
Bake
Bake for 45–50 minutes until the topping is golden brown and a toothpick inserted into the dough comes out clean.
Serve
Let cool for 5 minutes before serving warm.
Notes
Know Your Persimmons: Use Fuyu (squat, tomato-shaped) persimmons, which remain firm when ripe. Do not use Hachiya (acorn-shaped) unless they are completely mushy/ripe, which won’t work for this texture.
Pre-Baking: Don’t skip step 3! Fuyus are harder than apples or peaches. Pre-baking ensures the fruit becomes tender by the time the biscuit crust is done.
Cold Butter: Keep the butter in the fridge until the moment you need it. Cold butter creates steam pockets in the dough, resulting in a flaky biscuit topping.
Peeling: Yes, you should peel them. Persimmon skin can be tough and waxy even after baking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of Recipe
- Calories: 380
- Sugar: 32g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: persimmon cobbler, fuyu persimmon recipes, fall fruit desserts, spiced cobbler, biscuit topping recipe, autumn baking, unique fruit desserts