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Home Recipes By Diet Dairy-Free

persimmon cobbler

Gluten-Free Dairy-Free


6a0133f34ae9e7970b017c354928e9970b-800wiThis is more like a pie-slash-cobbler. I mostly made a cobbler because I have never had luck making a good paleo pie crust, so I’ve just given up on that for the time being. You’re also probably thinking, huh, what, persimmon cobbler? I know! Here is how the story goes… We had all of these persimmons from our CSA (just a mini plug, Live Earth Farm is SO awesome – so far this winter, we have received guavas, persimmons, berry jam, plus loads of veggies!). I mentioned to my husband that I wasn’t sure what to do with all of these persimmons. He said, people usually make persimmon pie. I thought, really? Persimmon pie, that’s a thing? Doesn’t sound familiar to me. Then I thought, well I am foreign after all, sometimes mainstream American references do go over my head. After I made the pie/cobbler… He said, persimmon pudding, that’s what I meant!

I am glad he got me on the wrong track because this was delish! It was so good that, by the time I went to photograph it (which was only 15 minutes after it came out of the oven), it was half eaten! Hence, why you only see half of a pie in this photo.

Ingredients
Filling
2 eggs
1/4 cup honey
1/8 teaspoon sea salt
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1 cup persimmon, pureed
2 tablespoons coconut butter, melted
1 teaspoon lemon juice
1 cup coconut milk (note: I didn’t shake the can, I just used the creamy parts)

Topping
1.5 cups almond flour
3 tablespoons coconut oil, melted
1 cup pecans, crushed
1/4 teaspoon nutmeg
1/4 cup maple syrup
dash of sea salt

  1. Preheat oven to 375F.
  2. Combine eggs, honey, vanilla, spices & salt. Whisk until smooth.
  3. Mix in coconut milk, persimmon, lemon juice and butter.
  4. In a separate bowl, combine all topping ingredients. It should have a crumbly consistency.
  5. Grease a pie dish with coconut oil and pour the filling into the dish.
  6. Place topping evenly on top of filling.
  7. Bake for 30 minutes or until topping is lightly browned and a toothpick inserted in the middle comes out clean.

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Reader Interactions

3 Comments

  1. Suzanne Perazzini says

    January 7, 2013 at 1:46 pm

    I started the paleo diet about a month ago but also seem to react to nuts so I have had to work without almond flour unfortunately but I have found and made a great paleo pie crust with coconut flour. I just posted the recipe on my blog with a chocolate banana filling, if you are interested.

  2. Arsy says

    January 7, 2013 at 1:54 pm

    That looks amazing, Suzanne! Your photos are gorgeous! I am adding the link here, so others can access it too: http://www.strandsofmylife.com/chocolate-banana-tart-grain-dairy-and-refined-sugar-free/

  3. Liese Haley says

    January 14, 2013 at 6:27 pm

    persimmon Pie/Pudding what have you… new to me as well.. and I’m as American as you can get…lol

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