Cranberry Persimmon Crisp

Ingredients

• 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)