2 1/4poundspersimmonspeeled and cut into 1/2 inch chunks (the fruit should be ripe but not too soft)
1/2poundapplesyour favorite kind - I used Lady apples, peeled, cored and cut into 1/2 inch chunks
2tablespoonsunsalted butterroom temperature
3/4cuplight brown sugar
1/2cuprolled oatsregular oatmeal
Preheat the oven to 400°F.
Drape the pie crust over a 9 inch pie pan, gently pressing it to form to the pan. Trim any excess dough and flute the edges in your desired pattern.
In a large bowl, toss the persimmons, apples, sugar, flour and cinnamon. Place the fruit filling into the pie pan. Dot with pieces of the softened butter.
Make topping by combining the flour, sugar and butter using your fingers, a pastry cutter or a food processor, mixing until it looks like course crumbs. Add oats and cinnamon and mix a little more. Spread topping evenly over fruit and pat down gently with your fingertips.
Bake for 15 minutes, then lower the heat to 350°F. Continue baking for another 30-40 minutes, or until the topping is golden brown, and the filling is bubbling within. Remove from the oven and let it cool before slicing.