Persimmon and Pear Crisp

1 cup gluten-free rolled oats
1/2 cup gluten-free oat flour or whole wheat

1/4 cup chopped unroasted/unsalted pecans

1/4 cup chopped unroasted/unsalted walnuts

1/3 – 1/2 cup muscovado sugar or brown sugar

1 1/2 teaspoons cinnamon

1/8 teaspoon salt

6 tablespoons softened unrefined coconut oil

2 cups 1/4″ cubed persimmons (about 4-5)

1 large apple, peeled and cubed

2 large pears peeled and cubed

1/2 cup golden raisins

2 tablespoons lemon juice

1 tablespoon freshly grated ginger

Seeds of 1 vanilla bean
1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 cup maple syrup

Preheat your oven to 350° F.

In a large bowl combine the oats, flour, nuts, sugar, cinnamon, and salt. Stir together. Add the softened (not melted) coconut oil and work it in with your fingertips to incorporate into the dry mixture. Add a bit more oil if the mixture seems dry. Set aside.

In another large bowl whisk the maple syrup, lemon juice, ginger, vanilla seeds, cinnamon, nutmeg together. Set aside.

Peel and chop your fruit. Make sure to remove all pits and cores. You don’t have to peel the persimmons. Add to the maple syrup mixture along with the golden raisin and stir well to incorporate.

Grease a 9 or 10 -inch deep dish pan with coconut oil. Place the fruit mixture in the pan. Sprinkle the crumble mixture all over the fruit and press down lightly.

Place in oven for about 45-55 minutes. Depending on your oven it may take up to an hour or 1.5, you will know it’s ready when the fruit starts to bubble around the sides. If you the crumble is getting to dark, just place a foil tent on top and continue to bake.

Let sit for 5-10 minutes before serving. Enjoy!