Persimmon and Cranberry Crumble

Another surprise in my Bountiful Basket a few weeks ago was some persimmons.  While they taste really good fresh, I thought there should be another way to eat them.  I found a recipe for a persimmon and cranberry crumble.

It turned out really good.  Just a little tart, and mildly sweet.  Plus most of the cranberries didn't break open, so you would get a pop in your mouth every once in a while.  I served it with ice cream, and it was perfect.

Preheat the oven to 350 F.  Gather your ingredients:
10 very ripe persimmons, peeled and cubed
1/2 cup cranberries
1/4 cup honey
1/4 cup coconut oil, melted
2 tsp cloves
2 tsp cinnamon

For the topping you will need
1/4 cup flour
1/4 cup brown sugar
1/4 cup oats
3 tbsp coconut oil
1/4 tsp ground ginger
1/2 tsp cinnamon

Mix the persimmons, cranberries, honey, coconut oil, cloves and cinnamon in a bowl, and transfer to an 8 inch square pan.  Mix the flour, brown sugar, oats, coconut oil, ginger and cinnamon and sprinkle over the filling.  Bake in the oven for about 20-30 minutes until topping is golden brown.  Serve with a scoop of vanilla ice cream.