Today is a baby bowl celebration! If you guys haven't heard already, the lovely Cynthia from Two Red Bowls has brought bowl #3 into this world. Her new little family is just too beautiful for words so we wanted to send lots of love their way by sharing some tasty bowl-themed recipes with you all. Huge thanks to Steph and Alana for organizing this virtual baby celebration. You can head over to their blogs to see a full list of all the recipes.
One of the things I love most about Cynthia's awe-inspiring blog is she's not afraid to use more obscure ingredients or make recipes that might be unfamiliar to most of us. I first learned about mentaiko through her fabulous recipe, and she taught me there's something called korean army base stew that's this crazy and delicious concoction of spam, ramen, cheese, kimchi and other ingredients you wouldn't think should go together. For today's recipe I wanted to honor Cynthia's blog by sharing a cobbler with persimmons, a fruit you wouldn't normally think to use as the filling for a baked good.
I kept flip flopping over making this recipe because part of me was afraid it would turn out terribly as I had never baked with persimmons before, but the other part of me said to be bold like Cynthia. Turns out, persimmons hold up surprisingly well and have a texture similar to peaches when baked. Any doubts I had were swiftly squashed after the first bite of subtly sweet filling paired with warm and pillowy biscuits. And now that we're quickly approaching a cold season void of fresh berries or stone fruits, persimmons make for the perfect depths-of-winter cobbler. Enjoy guys, and congratulations Cynthia, B2, and B3!