Cranberry Persimmon Crumble

Yield: 4-6 servings.



2 persimmons (tops trimmed, sliced)
1 1/2 cup cranberry (cut into halves)
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp agave nectar


3/4 cup oat flour
3/4 cup brown rice flour
1/2 cup oats
5 tbsp coconut butter (cold!)
1/2 cup agave nectar
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cardamom
1 tsp vanilla extract


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!