Step 1

1 For the fruit: Generously grease your baking dish (see headnote) with butter

Step 2

2 Combine the brown sugar, flour and cinnamon in a mixing bowl

Step 3

3 Add the fruit; use a flexible spatula to gently toss together

Step 4

4 Transfer the mixture to the baking dish, spreading it evenly

Step 5

5 If there is any remaining sugar mixture at the bottom of the bowl, scatter it evenly over the fruit, then drizzle the lemon juice evenly over it

Step 6

6 Wipe out the bowl, because you'll use it for the next step

Step 7

7 For the crumble: Preheat the oven to 375 degrees

Step 8

8 Whisk or sift together the flour, nutmeg and granulated sugar in the same mixing bowl

Step 9

9 Add the brown sugar, stirring to incorporate

Step 10

10 Add the butter; use your fingers, a pastry blender or two table knives to quickly work the butter into the dry ingredients until it resembles coarse crumbs (not too fine)

Step 11

11 Stir in the oats

Step 12

12 To assemble, scatter the nuts, if using, over the fruit

Step 13

13 Then scatter the crumble topping evenly over the top

Step 14

14 Bake (middle rack) for 25 to 30 minutes, until the fruit is bubbling at the edges

Step 15

15 Switch the oven to broil for a minute or so to further brown the crumble topping a bit -- watch it carefully to avoid burning

Step 16

16 Serve warm, or at room temperature

Step 17

17 NOTE: Toast the nuts in a small, dry skillet over medium heat for 5 to 7 minutes, until lightly browned and fragrant, shaking the pan to avoid scorching

Step 18

18 Cool completely before using