Persimmon Cranberry Crisp
cut into 1" squares
coconut oil (or butter),
at room temp
walnuts (or pecans),
Preheat oven to 350° F
Combine the fruit and arrowroot powder in a bowl; toss to combine
Bake, covered for 30 minutes, or until the fruit releases some of it's liquid, and the mix has thickened slightly
Combine all of the topping ingredients in a food processor and pulse a couple of times.
If you like your topping a bit on the crumbly side, you can stop at this point. If you would prefer a dough-like consistency, pulse a few more times until a dough forms
Finish and Serve
Sprinkle the topping over the fruit and bake, covered, for an additional 25-35 minutes until the top is golden brown and the juices are bubbly.
Remove the foil and bake uncovered an additional 5 - 10 minutes
Let the crisp cool 20 minutes or so. Serve warm with Greek yogurt as a topping.