Cranberry Persimmon Crisp

For topping:

1/2 cup rolled oats

1/4 cup all-purpose flour

1/4 cup almond flour

1/4 light brown sugar, loosely packed

1 tsp. ground cardamom

1/2 tsp. sea salt

1/4 cup unsalted butter, softened

For filling:

12 ounces fresh cranberries, rinsed

6 ripe Fuyu persimmons, peeled and sliced

2 Tbsp. light brown sugar, packed

1 Tbsp. all-purpose flour, heaping

1 Tbsp. fresh orange zest (about 1 medium orange)

2 Tbsp. freshly squeezed orange juice

1 tsp. vanilla extract

1/2 tsp. ground cardamom

Lightly sweetened, whipped cream, for serving (optional)

1. Preheat oven to 375 degrees F. Lightly grease an 8x8-inch baking dish, and set aside. 
2. In a medium bowl, combine the topping ingredients. Mix together until all the dry ingredients are incorporated, and the mixture resembles wet sand. Set aside.
3. In a large bowl, combine filling ingredients, mixing until everything is evenly distributed.
4. Transfer the filling mixture into the prepared baking dish, and spread into an even layer. 
5. Evenly scatter the topping mixture over the filling. 
6. Bake at 375 degrees for 45-50 minutes, until the topping is golden brown and the filling is bubbling around the edges.
7. Allow the crisp to cool for about 20 minutes before serving. Serve crisp topped with lightly sweetened, whipped cream. 
8. Store the crisp in the refrigerator for up to 5 days.