Quick & Easy Japanese Persimmon Cobbler

In winter, you can find these bright orange fruits in almost every supermarket her in Germany – it’s the peak season for persimmons, aka. kaki, aka. Sharon fruit. Yes, all these different names are used for the same fruit… or pretty much the same fruit. All of them can be used for this Japanese Persimmon Cobbler. Let’s just stick with persimmon here, for simplicity’s sake. ;) It’s a delicious dessert that can be ready in a few minutes only. We love it!

Many people will probably know these orange fruits by the name »persimmon« – here in Germany, we call them »kaki«, most of the time. Another name is »fruit of the gods« – but I don’t think a lot of people know about that name. Another name – just to add more confusion – would be Chines quince. ;P

If you’re wondering why you sometimes see a different name on the label at the supermarket… that’s because there are different varieties of persimmons as well. So names like Persimon®, Sharon Fruit or Honey Apple can add more confusion to the already confusing name game. ;P All varieties are quite similar in color, but you can probably spot differences in shape. Sometimes the fruits are slightly elongated, sometimes slightly squashed, but always somewhat looking like orange tomatoes. ;P

Persimmons (or whatever you want to call them) are quite healthy and contain plenty of vitamins. Nowadays, most varieties available in stores have no seeds or only very small ones. You can eat the fruit with the skin on, but not everyone likes to do so, because the skin is quite firm. If you prefer to eat persimmons without the skin, you can peel them, but this becomes more difficult over time, because a ripe persimmon can be very soft. Think of a very ripe and soft kiwi and try to peel that… not a pleasant experience. ;P

For our cobbler here, we recommend using relatively ripe fruit, though – they simply taste better and are also a little sweeter. Leaving the skin on is absolutely fine here. Baking softens the skin a little and makes it easier and more pleasant to eat.

We love the combination of the persimmon and orange zest (and juice) a lot here. It gives the dessert a nice and fresh note. Add a little vanilla sauce or vanilla ice cream, and you get a simple but really delicious dessert. Enough to make a whole group of sweet tooths happy.

In case you got any leftovers – you can serve that the next day as well. Maybe reheat the cobbler slightly in the microwave before serving again. The dessert is just better when slightly warm. ;P

If you like cobbler and desserts like that, you can find more recipes like this one here on the blog. Our delicious Peach Cobbler can be made with fresh or frozen fruit, for example. That’s almost always possible with this type of dessert. Often, you don’t even have to thaw the fruit before using it in a recipe. ;)

In summer, we love to make a simple Strawberry & Raspberry Cobbler, for example. Instead of sprinkling streusels on top of the fruit/berries, we use pieces of dough that have been cut into rounds beforehand. It’s a different method, but the result is just as delicious.

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.

Japanese Persimmon Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Bake to the roots
• Prep Time: 00:10
• Cook Time: 00:40
• Total Time: 01:00
• Yield: 4 1x
• Category: Dessert
• Method: -
• Cuisine: International
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

In case you did not know what to do with persimmon fruits from the supermarket – how about a delicious and easy-to-prepare Persimmon Cobbler? It’s so good! :D

---

Ingredients

For the fruit:
2-3 ripe Japanese Persimmon
1 organic orange, juice & zest
2 tbsp. brown cane sugar*
1 tsp. vanilla extract*

For the streusel topping:
7 oz. (200g) all-purpose flour, plus more if needed
3 tbsp. brown cane sugar*
1 pinch of salt
3.5 oz. (100g) butter, melted
1.8 oz. (50g) almonds, slivered

some coarse brown sugar for sprinkling (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 190°C (375°F). Wash the persimmons and remove any remaining leaves/stems. Quarter the fruit and cut them into thin slices – place everything in a baking dish or ovenproof pan. Combine the juice and zest of the organic orange, the brown sugar, and vanilla extract. Pour the mixture over the persimmon slices and then bake the fruit in the preheated oven for about 12-15 minutes.

2. While the fruit is in the oven, prepare the streusel topping. Combine flour, brown sugar, and salt in a bowl. Add the melted butter and mix to get different-sized streusels. If the mixture seems too wet, add a little more flour and mix in. Add the slivered almonds and mix in.

3. Remove the baking dish/pan with the fruit from the oven (be careful, it will be very hot!) and distribute the streusels evenly on top. If you like, you can also sprinkle some brown sugar over the streusels for some additional crunch (optional). Return everything to the oven and bake the cobbler for another 23-26 minutes, or until the streusels have a nice golden color. Remove the cobbler from the oven and let cool down slightly before serving. The cobbler is great when slightly warm, along with vanilla custard or some vanilla ice cream.

---

Notes

The kitchen is calling, time to bake!