Fuyu Persimmon Cornmeal Cobbler

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch square baking dish with 1 tablespoon butter; set aside.

2. 2

   Put the persimmon chunks in a large mixing bowl; sprinkle in the brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Stir until everything is well combined; set aside.

3. 3

   In a mixing bowl, combine the flour, cornmeal, and baking powder. Cut in 1/2 cup butter until the mixture looks like small pebbles. Slowly add the buttermilk, a little at a time, mixing with your hands until it forms a ball; turn the dough out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch square about 1/2 inch thick.

4. 4

   Pour the persimmon mixture and all its juices into the prepared baking dish. Tear off pieces of dough; arrange them like patchwork on top of the persimmons, leaving small gaps between the pieces so the juices can bubble up around the dough.

5. 5

   Brush the dough pieces with milk; sprinkle with cane sugar.

6. 6

   Bake in the preheated oven until the persimmons are bubbling and the biscuit topping is browned, about 40 minutes. Cool before serving.

• Calories 254.98 kcal Moderate
• Protein 14.22 g Good Source
• Carbs 32.51 g Moderate
• Total Fat 7.34 g Moderate
• Saturated Fat 3.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 43.94 mg Moderate
• Sodium 100.11 mg Low Source
• Fiber 1.4 g Low Source
• Sugar 14.68 g High
• Added Sugar 0.0 g Low Source
• Calcium 52.0 mg Low Source
• Iron 1.39 mg Low Source
• Potassium 27.98 mg Low Source
• Vitamin A 21.37 mcg_rae Low Source
• Vitamin C 0.31 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽