Cranberry Persimmon Crisp

• FOR THE FRUIT LAYER:
• 1 pound Ripe Fuyu Persimmons (about 3), Peeled And Sliced
• 2 cups Fresh Cranberries
• 1 teaspoon Orange Zest
• 1 Tablespoon Red Wine (any Kind Is Fine)
• 2 Tablespoons Sugar
• 1/2 teaspoons Cornstarch
• 1 pinch Ground Star Anise Or Ground Anise Seed (optional)
• FOR THE CRISP TOPPING:
• 3/4 cups Flour
• 1/4 cups Plus 2 Tablespoons Sugar
• 1/4 cups Plus 2 Tablespoons Light Brown Sugar, Packed
• 1/2 cups Oatmeal
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Cinnamon
• 1 stick Unsalted Butter, Cold And Cubed

1. Preheat oven to 350 degrees F.
2. TO MAKE THE FRUIT LAYER:
3. Mix together all of the listed 'fruit layer' ingredients in a baking dish (I used a medium sized oval baking dish).
4. TO MAKE THE CRISP TOPPING: In a large bowl, combine all of the 'crisp' ingredients using a fork, pastry cutter or your hands until it resembles coarse crumbs. Sprinkle topping onto fruit layer.
5. Bake for 35-45 minutes, or until the fruit layer is bubbly and the crisp topping is browned.
6. Serve with vanilla ice cream. Enjoy!

fresh cranberries, orange zest, red wine, sugar, cornstarch, ground star anise, flour, ubc, ubc, ubc, ubc, butter

Taken from tastykitchen.com/recipes/desserts/cranberry-persimmon-crisp/ (may not work)