I live across this killer Korean grocery store that always has awesome Asian ingredients at discounted prices. Yesterday, I bought 8 Persimmons for only $1.50. Seriously. A dollar freaking fifty. I also picked up some beautiful Bosc and Anjou pears and decided to make a comforting fall dish with all these yummy fruits.
If you’ve never had a persimmon, you are truly missing out. The type I bought is called Fuyu persimmon. It looks a little like a tomato with a golden to deep orange colour. It is crisp with a slight honey flavour. So, so good.
This fall cobbler is best topped with ice cream and with a glass of Riesling and marathon of Unbreakable Kimmy Schmidt on Netflix.
**Feel free to click on the red links for photo references**
Recipe makes approx 6 servings (fits 9″x9″ baking dish)
FRUIT FILLING
- 5 cups of sliced Fuyu persimmon and Bosc and/or Anjou pear (equal parts)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- pinch of salt
BISCUIT TOPPING
- 1 3/4 cups of all purpose flour
- 1 cup sugar
- 1/2 cup melted butter (room temperature)
- 1/2 cup milk (room temperature)
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- Preheat oven at 375 degrees
- Mix together all fruit filling ingredients in a bowl and arrange in baking dish (I only used half my filling in the attached image, but this will all fit a 9×9″ baking dish)
- Mix together all biscuit ingredients in a separate bowl. The mixture should be a soft play dough consistency
- Using your hands, use the biscuit dough to make round flat shapes, and place on top of fruit filling
- Bake in the oven for approx 30 minutes, or until the biscuit is golden brown.
- Enjoy as is, or with ice cream on top 🙂
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