1poundripe and soft persimmonspeeled and cut to 1/2 inch cubes
1cuppomegranate seedsfrom ½ large or 1 small pomegranate
1Applewith skin, but to ½-inch cubes
1tspvanilla powder or extract
1tspcinnamon powder
2tsparrowroot or tapioca starch
1pinch Salt
Topping ingredients
1cupfinely shredded coconut flakes
1/2cupbrown butter or gheemelted
1/4cuparrowroot or tapioca starch
1tbspMaple Syrup
1/2tspvanilla powder
1pinchSalt
Instructions
Preheat the oven to 350F.
Spread the melted ghee or coconut oil at the bottom of the skillet or baking dish.
Combine all the filling ingredients in a bowl and toss to evenly cover the fruit. Place in the cast iron skillet.
Combine all the topping ingredients in a separate bowl and use your hands to work the butter or ghee well into the paste until it turns into a crumble.
Spread the crumble evenly on top of the fruit.
Bake for 30 to 40 minutes or until the topping is brown.