Hibiscus + Persimmon Granola Crumble

I love homemade granola and typically have a big jar of it in my pantry. Of course granola is a delicious, hearty breakfast yet it also makes a fabulous topping for a warm, scrumptious crumble. Baked atop a bed of sweet persimmons tossed in hibiscus and served with a scoop of ice cream, this simple dessert is oh so cozy and perfect for this time of year...enjoy!Hibiscus + Persimmon Granola CrumbleServes 4Ingredients:1 cup organic Fuyu persimmons, chopped1 tablespoon dried organic hibiscus flowers1/4 cup organic sugar1/2 teaspoon organic cornstarch1/2 cup organic blackberries3/4 cup homemade granola1 tablespoon strawberry jam (or any jam you may have on hand)1 teaspoon rose salt3 tablespoons organic unsalted butter cut into ½ inch cubesVanilla ice creamDirections:Preheat oven to 375 degrees. Butter an 8" ceramic dish and place on a baking sheet. Gently mix persimmons and blackberries with sugar, cornstarch, jam and hibiscus. Add to ceramic dish. Place the granola atop the persimmon + hibiscus mixture. Dot the top with butter. Bake for 25 minutes until the fruit mixture is bubbling-you may need to cover with foil half way through the baking process if the crumble is browning quickly so keep an eye on it. Let cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream...if you have leftovers, serve for breakfast with a dallop of yogurt...Recipe + Photography by Cassie Winslow