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Export 6 ingredients for grocery delivery
Step 1
Combine all the topping ingredients EXCEPT BUTTER in the bowl of a food processor. Pulse a few times to chop.
Step 2
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.
Step 3
Refrigerate while you make the filling.
Step 4
(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.)
Step 5
Preheat the oven 400 degrees. Spray a 9-inch square baking pan with cooking spray and set aside.
Step 6
Combine all the filling ingredients in a large bowl and stir until the fruit is evenly coated with the sugar.
Step 7
Spread the filling into an even layer in the prepared baking dish. Sprinkle with the refrigerated topping.
Step 8
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.
Step 9
Store uneaten crisp loosely covered in the fridge for 2 days.
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