RECIPE:: Winter Persimmon Fruit Cobbler

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RECIPE:: Winter Persimmon Fruit Cobbler

Makes 4 to 6 servings

What You Need:

For the filling:
5 cups ripe Fuyu persimmons, peeled and medium diced
2 cups huckleberries (or blueberries)
1 lemon, zested and juiced
¼ teaspoon salt
¼ cup cornstarch
½ cup agave

For the cobbler topping:
1 cup almonds, raw
1 cup rolled oats
1 tablespoon cinnamon
1/8 teaspoon ground nutmeg (optional)
½ cup pitted dates
3 tablespoons maple syrup
¼ teaspoon salt

Vegan vanilla ice cream, for serving (optional)

What You Do:

1. Preheat oven to 350 degrees. In a large mixing bowl, combine persimmons, huckleberries, lemon zest and juice, salt, cornstarch, and agave. In large ramekins, fill ¾ full with filling mixture, and set aside.

2. In a food processor, add almonds and process until course. Add oats and process for another 30 to 60 seconds until mixture is well combined. Add cinnamon, nutmeg, dates, maple syrup, and salt and process.

3. Divide cobbler topping among ramekins. Spread topping evenly on filling. On a baking sheet, place ramekins and put in oven. Cook 30 to 40 minutes, or until topping is golden brown and filling is bubbling. Serve warm, and top with your favorite vegan vanilla ice cream.