Persimmon and Pomegranate Cobbler (Fall Recipe)
Prep time
Cook time
Total time
Equipment: 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″).
Recipe type: Persimmon and Pomegranate Crumble
Serves: 4-6
Filling ingredients
  • 1 teaspoon ghee or coconut oil, melted
  • 1 pound ripe and soft persimmons, peeled and cut to ½-inch cubes
  • 1 cup pomegranate seeds (from ½ large or 1 small pomegranate)
  • 1 apple with skin, but to ½-inch cubes
  • 1 teaspoon vanilla powder or extract
  • 1 teaspoon cinnamon powder
  • 2 teaspoons arrowroot or tapioca starch
  • pinch of salt (it will enhance the sweetness)
Topping ingredients
  • 1 cup finely shredded coconut flakes
  • ½ cup brown butter or ghee, melted (I get mine on Thrive Market)
  • ¼ cup arrowroot or tapioca starch
  • 1 tablespoons maple syrup
  • ½ tsp vanilla powder
  • pinch of salt
How To Make
  1. Preheat the oven to 350F.
  2. Spread the melted ghee or coconut oil at the bottom of the skillet or baking dish.
  3. Combine all the filling ingredients in a bowl and toss to evenly cover the fruit. Place in the cast iron skillet.
  4. Combine all the topping ingredients in a separate bowl and use your hands to work the butter or ghee well into the paste until it turns into a crumble.
  5. Spread the crumble evenly on top of the fruit.
  6. Bake for 30 to 40 minutes or until the topping is brown.
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