When it's frightfully cold outside, baking up a warm winter fruit cobbler is just the dessert you need to stay toasty. This seasonal treat can be made with any of your favorite fruits, so the combinations are endless. Thank you to Chef Sally Owen of northern California's all-vegan Stanford Inn for sharing her beloved persimmon and huckleberry cobbler recipe.
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.
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