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