straight up veg

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)

INGREDIENTS

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

1. Preheat oven at 375 degrees
2. 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)
3. Mix together all biscuit ingredients in a separate bowl. The mixture should be a soft play dough consistency
4. Using your hands, use the biscuit dough to make round flat shapes, and place on top of fruit filling
5. Bake in the oven for approx 30 minutes, or until the biscuit is golden brown.
6. Enjoy as is, or with ice cream on top 🙂