Two fruit happenings inspired this crisp: we both came home from the office with free persimmons from co-workers' trees, and we found last year's bag of cranberries in the freezer while cleaning it out in anticipation of Thanksgiving. Phoebe came up with this dessert to combine the two, and the sweetness of ripe persimmons plays beautifully off the tart cranberries.
A note about the topping: we found a jar of ground-up filberts left over from an attempt at Passover-friendly cookies (again:we were cleaning house), but if your pantry is a little less bizarre than ours, you could just grind some almonds in a food processor until they turn into almond meal. Or just buy the almond meal ready-made at Trader Joe's.
4 ripe Fuyu persimmons, diced
1/2 cup cranberries, fresh or frozen
2 tablespoons agave nectar or maple syrup
1/2 cup rolled oats
1/2 cup filbert meal or other finely-ground nuts
1/4 cup walnuts, roughly chopped
4 tablespoons butter or Earth Balance, melted
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
a pinch of salt
Preheat oven to 375. Grease a round cake pan and add the fruit, then drizzle with 1 tablespoon of the agave or maple syrup. In a medium-sized bowl, combine oats, filbert meal, chopped walnuts, melted butter or Earth Balance, the remaining tablespoon of agave or maple syrup, cinnamon, vanilla and salt. Sprinkle topping over the fruit, cover pan with foil, and bake for 45 minutes. Uncover and bake for 5 more minutes, until topping is browned.