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
  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until topping is golden brown and filling is bubbly, 25 to 30 minutes.
Recipe by Louisiana Cookin' at https://louisianacookin.com/persimmon-cranberry-cobbler/