Fresh Fruit Crisp

Prep time: 20 minutes
Preheat: 375 °
Bake time: 40-50 minutes
Makes: 6 - 8 servings

Topping
½ cup flour
¼ cup brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
7 tablespoons unsalted butter, chilled, cut into small pieces
1 cup nuts, chopped (optional)

Filling
6 cups fruit, peeped, pitted or cored (apples, peaches, pears, berries etc. or a combination)
and cut into 2" chunks
¼ - ½ cup sugar
3 - 4 tablespoons cornstarch or flour
½ lemon, freshly squeezed

1. Make the topping:
   Combine flour, sugars, spices and salt in a food processor or large mixing bowl.
   Add butter and process until crumbly.
   Add nuts and combine briefly.
   Place in the refrigerator until ready to use.
2. Make the filling:
   Combine filling ingredients in a bowl until thoroughly mixed.
   Transfer to a large buttered baking dish so the fruit is arranged in a thin layer.
3. Let dough rise:
   Place dough in a bowl covered with a damp towel.
   Let rise until doubled, about 75 minutes at room temperature or overnight in refrigerator.
4. Add topping and bake :
   Sprinkle topping evenly over fruit.
   Bake until filling is bubbly and top is brown, about 40 minutes.
   Serve warm or at room temperature.