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.