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Combine all the topping ingredients EXCEPT BUTTER in the bowl of a food processor. Pulse a few times to chop.
Cut the butter into 12 small chunks and scatter over the other ingredients in the bowl. Pulse the mixture 10 to 15 times, until combined but still chunky.
Refrigerate while you make the filling.
(If you don’t have a food processor you can use quick cooking oats and chop your nuts finely by hand. Stir all the ingredients EXCEPT butter in a bowl, then use your fingers to cut in the cold butter until crumbly.)
Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
Combine all the filling ingredients in a large bowl and stir until the fruit is evenly coated with the sugar.
Spread the filling into an even layer in the prepared baking dish. Sprinkle with the refrigerated topping.
Bake 30 to 40 minutes, until the topping is browned and the juices are bubbling a bit around the edge of the dish. Cool at least 20 minutes, then serve.
Store uneaten crisp loosely covered in the fridge for 2 days.