CRUMB TOPPING

1. Whisk together the oats, flour, brown sugar, chopped hazelnuts and and spices in a large mixing bowl. Add the cold cubed butter and squish between your fingers until the butter and flour mixture form dime to peas sized chunks. Set aside to chill while you prepare the cake.

PERSIMMON CRANBERRY CAKE

1. Preheat the oven to 350˚ F. Butter or spray a 8" x 8"  square pan, line with crinkled parchment paper. 
2. Whisk the dry ingredients together and set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed for about 5-7 minutes until super light and fluffy. Add the egg and vanilla and beat on slow speed until just mixed.
4. Fold in the flour mixture in three additions, alternating with the buttermilk, mixing each addition until the flour is just incorporated - it's ok if some flour bits remain. Fold in the chopped persimmon and fresh cranberries, then transfer the batter into the prepared pan, smoothing the top with a spatula. 
5. Add the crumb topping and bake for about 45 minutes (rotating the pan halfway through the bake time), until golden brown and a toothpick inserted into the center of the cake comes out clean. 
6. Allow to cool and then remove the cake from the pan by lifting it out by the parchment paper. Cut into a 3 x 3 or 4 x 4 grid and serve.