Recipe Development by Vanessa Rocchio | Food Styling by Katie Moon Dickerson and Vanessa Rocchio | Styling by Maggie Ratliff
Persimmon-Cranberry Cobbler is a cozy dessert that blends ripe Fuyu persimmons with tart cranberries, apple cider, and warm spices, all topped with a buttery pecan-studded biscuit crust. Baked in a cast-iron skillet until golden and bubbling, this seasonal cobbler is perfect for holiday gatherings, fall dinners, or any occasion that calls for a comforting dessert.
Persimmon-Cranberry Cobbler
Makes about 8 servings
Ingredients
Dough
- 1½ cups all-purpose flour, plus more for dusting
- 2 teaspoons granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup cold whole buttermilk
- ½ cup finely chopped toasted pecans
Filling
- 2½ pounds soft ripe fresh Fuyu persimmons, peeled and cut into 1-inch pieces
- ¾ cup apple cider
- ½ cup dried cranberries
- ⅓ cup firmly packed light brown sugar
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, diced
- 1 tablespoon heavy whipping cream
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 375°.
- For dough: In a medium bowl, whisk together flour, granulated sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until crumbly. Add cold buttermilk and pecans, stirring until just combined.
- Turn out dough onto a lightly floured surface. Gently knead 3 to 4 times. Roll dough into a 9x6-inch rectangle. Using a serrated knife dipped in flour, cut into 24 (1½-inch) squares. Refrigerate in a single layer on a lightly floured baking sheet until ready to use.
- For filling: In a 10-inch double-handled cast-iron skillet, stir together persimmons, cider, cranberries, brown sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer until persimmons are softened, about 10 minutes.
- In a small bowl, place flour. Whisk in lemon zest and juice and 2 tablespoons water. Stir flour mixture, vanilla, and cinnamon into persimmon mixture. Bring to a gentle boil over medium heat, stirring frequently. Remove from heat. Sprinkle with diced butter. Place dough squares on top of hot filling, overlapping slightly. Brush with cream; sprinkle with granulated sugar.
- Bake until topping is golden brown and filling is bubbly, 25 to 30 minutes.
