Yield: 4-6 servings.Ingredients:Filling:2 persimmons (tops trimmed, sliced)1 1/2 cup cranberry (cut into halves)2 tbsp fresh lemon juice1 tsp lemon zest1 tbsp agave nectarTopping:3/4 cup oat flour3/4 cup brown rice flour1/2 cup oats5 tbsp coconut butter (cold!)1/2 cup agave nectar1/2 tsp salt1 tsp cinnamon1/4 tsp cardamom1 tsp vanilla extractMethod:Preheat the oven to 400 F/ 200C. Grease a 10-inch pan cake or in my case, a cast-iron skillet with coconut butter.In a medium bowl combine the filling ingredients, mix well. Pour into the prepared baking dish.In another bowl, whisk together the flours and salt; cut in the cold butter until the mixture form crumbles. Stir in the oats, agave nectar, cinnamon, cardamom and vanilla extract. Don’t mix too much, it should be clumpy but evenly distributed. Spread the topping over the filling evenly.Bake for 30-35 minutes, until the topping is crisp and golden. Remove from the oven and let rest for 5-10 minutes. Serve warm.The crumble will keep, refrigerated, for 1-2 days. Enjoy!