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Persimmon-Apple Cobbler A la Vivienne
Pippin apples married with sliced Fuyu persimmon topped with a slightly sweet crumble Ingredients
- 5 cups sliced fruit (2 medium Pippin apples cored and seeds removed, but leave on the skin and 2 medium Fuyu persimmons peeled and sliced)
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1/8-teaspoon cinnamon
- For the topping:
- 1-cup flour
- 1-cup sugar
- ½ tsp. salt
- 1 beaten egg
- 6 tablespoons softened butter or margarine (to dot over the topping)
- 2 scoops of French Vanilla ice cream (optional)
Directions
- Preheat the oven to 375 degrees
- Using an 8 ½ in square buttered pan, layer the apple slices. Squeeze 1 tablespoon of lemon juice over the apples and sprinkle with 1 tablespoon of sugar. Layer the persimmon slices on top of the apple. Squeeze 1 tablespoon of lemon juice over the persimmon slices and sprinkle with 1 tablespoon of sugar. Sprinkle cinnamon over the persimmon layer.
- In a medium sized bowl, mix the flour, sugar, salt, and beaten egg until a crumbly layer is formed. Use as topping over the fruit. Dot the topping with the butter.
- Bake at 375 degrees for 40 minutes.
- Let the cobbler cool slightly (about 5 minutes) but still warm. Cut into 9 squares. Serve with 2 scoops of vanilla ice cream, if desired.
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