Oatmeal Crumble Topping

This crumb topping is wonderful with any fresh or frozen fruit. If you are using frozen fruit, do not thaw. A great combination is blueberries and nectarines, apples and raspberries or blackberries, or peaches and raspberries. Add around 2 tablespoons of flour to blueberries, peaches, or raspberries, and add sugar to taste depending on sweetness of fruit.

1 ½ cup brown sugar

1 ⅓ cup flour

1 teaspoon cinnamon (optional)

¼ teaspoon ground nutmeg (optional)

½ teaspoon salt

1 teaspoon vanilla

1 cup of cold butter cut into small pieces

1 cup oats

1 ½ cups chopped pecans or walnuts

Oven at 350.

Butter a 9x13 baking pan.

Add fruit and sugar to taste to the baking dish, and add flour if the fruit is the type that has a lot of juice. Mix well. Fruit should come halfway up the baking dish.

In a food processor, add brown sugar, flour, cinnamon, nutmeg, salt, and vanilla, and quickly pulse to incorporate. Add butter and quickly pulse until mixture resembles coarse meal. Add oats and nuts and quickly pulse to distribute.

This can also be made in a bowl. Add brown sugar, flour, cinnamon, nutmeg, salt, and vanilla and stir. Add butter, and with 2 knives, a pastry cutter, or your hands, rub with your fingers until the mixture resembles coarse meal. Add oats and nuts, and stir to combine.

Sprinkle half of the crumble mixture over fruit and gently press mixture over entire dish. Sprinkle remaining crumble mixture evenly over top. Place in oven and bake until light brown and bubbly, around 35-40 minutes.

Serve warm from the oven with ice cream.