Recipe: Persimmon and Date Cobbler
Happy almost-Thanksgiving, y’all!
If you’ve been around for a while, you know that I have an obsession with fruit cobbler. Especially this recipe (adapted from my mother’s high school boyfriend’s mother’s original), which has become my ‘four seasons’ go-to. What does that mean, you ask? It’s versatile! Based on what’s fresh and in-season, you can use your favorite fruit, be it nectarines and cherries or, in this case, persimmons and dates!
So try something new for the holidays this year; pecan and pumpkin ain’t going anywhere!
Supplies/utensils needed for this recipe:
8-9’ pan (I use glass, but metal is fine, too. The deeper, the better!)
2 mixing bowls
Ingredients:
Makes about 9 servings
1 cup peeled and chopped fuyu persimmons (typically 1-2 pieces of fruit)
1/3 cup chopped Medjool dates
1/3 cup water
2 cups granulated sugar (separated in to 1 cup portions)
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup whole milk
1/4 cup salted butter, melted
Optional: Salted caramel ice cream
Method:
Preheat oven to 375 degrees F.
Add the first three ingredients in to a bowl and mix with 1 cup sugar
In another bowl, combine the remaining cup of sugar, flour, salt, and baking powder. Add the milk to the batter and stir to blend.
Put the melted butter in the bottom of the baking pan.
Pour batter in to the pan.
Stir the fruit/sugar mixture and pour atop the batter.
Bake on the middle oven rack for 50 minutes - 1 hour, or until the crust resembles a golden brown hue, similar in color to honey.
Serve warm with an optional scoop of salted caramel ice cream.
Until we eat again,
The Lunch Belle