This vegan cardamom persimmon cobbler is so festive and the flavor combo is delicious. The hint of cardamom paired with the sweet persimmons is so cozy and perfect for the holiday season. I love love love persimmons and grew up eating them.

The crispy, sugary biscuit like topping is amazing and might be my favorite part. I used this same topping in my blackberry peach cobbler and it’s seriously the best in any cobbler. The trick to getting a crispy topping is to brush the biscuits with almond milk or any non-dairy milk and put a good sprinkle of sugar on top. The sugar then caramelizes when baked and creates that crispy top. SO GOOD.

This cardamom persimmon cobbler is incredibly tasty paired with some vegan vanilla ice cream or your favorite non-dairy yogurt. Something about this dessert is so comforting and addicting! If you’ve never had persimmons before, you need to make this! Persimmon season is in full swing right now so make sure to grab some the next time you go to the store! If you make this, tag me @nutsaboutgreens on Instagram and leave a comment below!

Ingredients

Biscuit Topping

1 1/2 cup all-purpose flour
1/2 tsp sea salt
1/4 tsp cardamom
3 tbsp pure organic cane sugar, plus 1 Tbsp more for topping
2 tsp baking powder
6 tbsp vegan butter, cold and cubed
3/4 cup vegan buttermilk (3/4 cup almond milk + 1 tsp apple cider vinegar)
non-dairy milk to brush on top

Filling

7-8 ripe Fuyu persimmons, sliced (I leave the skin on)
1/4 cup coconut sugar or brown sugar
scant 1/2 tsp cardamom

Instructions

Preheat the oven to 350 degrees F. In a 9×13 pan, rub some coconut oil on the bottom of the pan.
Prepare vegan buttermilk by combining the almond milk and apple cider vinegar. Stir and place in the fridge while you prepare the cobbler.
Put the sliced persimmons in the pan. Then add the coconut sugar and cardamom. Stir with a spatula until everything is evenly combined.
In another large bowl, add the flour, salt, cardamom, sugar, and baking powder. Mix until combined. Add the cubed butter and using a fork, cut the butter into the flour until it resembles coarse sand and is evenly distributed throughout the flour. Pour in the cold vegan buttermilk from the fridge. Stir with a spatula until everything is combined. Careful not to overmix. It will be a wet, sticky dough.
Using an ice cream scoop or large cookie scoop, scoop topping into 8-10 portions over the persimmon filling. It is fine if there is a little space between the cobbler topping. Lightly brush the cobbler topping with almond milk. Sprinkle 1 Tbsp of sugar all over the cobbler topping. (Brushing the tops with milk and adding sugar over it creates the extra crispy tops that we are looking for, so don’t skip this step!)
Bake for 50-60 minutes or until top is golden brown. Let it sit for 20 minutes before serving. Eat warm with ice cream or dairy free yogurt and enjoy! Best when eaten fresh/day of. If you plan on serving it that same day, don’t cover the cobbler because it will make the topping soft. Store leftovers in an airtight container on the counter or fridge. The topping won’t be as crisp the next day, but the cobbler will still be delicious. You can warm leftovers up in the microwave.

Servings: 8

Author: valeria.chao

Vegan Cardamom Persimmon Cobbler