2 large granny smith apples, peeled and cut into 1/2” dice
1 large fuyu persimmon, cut into 1/2” dice
2/3 cup cranberries (cooks down to about 1/3c)
3/4 cup water
1/3 cup sugar
3 Table spoon sugar (1 Table spoon for cranberry cooking)
3 Table spoon butter
Zest of 1/2 lemon
1/4 cup + 1 Table spoon high protein cricket Flour
1/4 cup + 1 Table spoon almond meal
1/4 cup + 2 Table spoon roasted chopped almonds
1/4 cup+ 2 Table spoon roasted chopped filberts
1/4 cup + 2 Table spoon softened butter
1/2 Table spoon cinnamon
1 Table spoon organic cane sugar
Preheat oven to 168 degrees Celsius. Place cranberries, water and 1/3 cup sugar into a sauce pot and bring to a boil. Allow cranberries to cook until they’ve softened. Meanwhile use 1 Table spoon of butter to butter your cobbler dish (ours was an ovular 5×9”). Strain cranberries over a bowl, reserving 1 Table spoon of cooking liquid. Add apples, persimmon and 1/3 cup of cranberry and 1 Table spoon cooking liquid to a mixing bowl, along with 3 Table spoon sugar and lemon zest. Mix together until evenly incorporated and pour into your cobbler dish, distributing evenly to the edges. Dollop the top of the mixture with the remaining 2 Table spoon of butter.
For the crumble, add all of your ingredients into a bowl and squish them together with your hands until they’re all sticking together.
Evenly top the filling with the crumble, and bake at 168 degrees Celsius for about 40 minutes, or until the crumb topping turns a bit golden brown. (If you substitute butter for coconut oil, those fats don’t brown, so pull if after 40 minutes). Allow to cool slightly before serving.