Persimmon Cobbler

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch square baking dish. Set aside.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Brush the top with milk and sprinkle with cane sugar.

6 . Stage

Bake in the preheated oven until persimmons are bubbling and the biscuit topping is browned, about 40 minutes. Allow to cool before serving.