Ingredients
8
8 servings
- •1 tablespoon unsalted butter
- •1 pound Fuyu persimmons, peeled and cut into 2-inch chunks
- •¼ cup brown sugar
- •3 tablespoons white sugar
- •1 tablespoon cornstarch
- •1 tablespoon fresh lemon juice
- •1 teaspoon lemon zest
- •1 teaspoon Madagascar vanilla powder
- •1 teaspoon ground nutmeg
- •1 teaspoon ground cinnamon
- •1 cup all-purpose flour
- •¼ cup fine cornmeal
- •1 teaspoon baking powder
- •½ cup cold unsalted butter
- •½ cup cold buttermilk
- •1 tablespoon milk
- •2 tablespoons cane sugar
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch square baking dish. Set aside.
- Place persimmon chunks into a large mixing bowl. Sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Mix well and set aside.
- Mix flour, cornmeal, and baking powder together in a mixing bowl. Cut in the butter until it resembles small pebbles. Add buttermilk, little by little, mixing the dough with your hands. Once the dough forms a ball, turn out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.
- Pour persimmon mixture with all its juices into the prepared baking dish. Tear off pieces of dough and lay them onto the top of the persimmons like patchwork. Allow a bit of space between each pieces so the juices can bubble up around the pieces.
- Brush the top with milk and sprinkle with cane sugar.
- Bake in the preheated oven until persimmons are bubbling and the biscuit topping is browned, about 40 minutes. Allow to cool before serving.
Nutritional Facts
Per 8 servings
- Calories: 324
- Carbohydrate: 50g
- Fat: 14g
- Fiber: 2g
- Protein: 3g
- Sugar: 14g
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