Crispy Fruit Goodness

This recipe is very simple, but so good!  You can vary it with the seasons.  Make berry or rhubarb crisp in the spring, peach or cherry in the summer, and apple/cranberry or quince/pear crisps in the fall!  Any combination works, really.  

Serves about 6 people, or 3 pigs.

For the filling:
3-4 cups fruit, peeled and sliced very thin (except for those that are obviously unsliceable-- blueberries, raspberries, etc-- leave those whole)
juice from one lemon
1/4 tsp each of freshly ground cinnamon and allspice (more to taste)
one 1/2" knob of fresh ginger, peeled and finely chopped
splash of vanilla extract
1/2 cup sucanat or brown sugar

For the topping:
1 1/2 cups oatmeal
1 1/2 cups sucanat or brown sugar
1/2 cup of chopped almonds, pecans or walnuts
1 stick of butter (organic is preferable)

Preheat the oven to 350 degrees.

Gently toss together all the ingredients for the filling and spread the mixture in a brownie pan or a casserole dish.

Cut the stick of butter in half, and slice up one of the halves.  Distribute the resulting butter pats evenly over the surface of the fruit.

Combine the remaining stick of butter, nuts, sucanat or sugar and oatmeal and pulse in a food processor until comined.  If you don't have a food processor, try a blender, or you can combine the dry ingredients in a bowl, crumble them up as best you can with your fingers, finely cube the butter and combine.

Sprinkle the topping over the fruit and the butter, cover the pan with foil, and bake for about 45-50 minutes, or until the fruit is bubbly and gooey.