Summer Fruit Crisp
3/4 cup pecans, toasted
1 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon freshly grated nutmeg
10 tablespoons unsalted butter, out of the refrigerator 10 minutes
1/2 cup oatmeal
For the Fruit Filling
1 1/2 pounds pluots and apricots, pitted and cut into 8ths
1 pound pitted Bing cherries
1 cup blueberries
1 tablespoon all-purpose flour
1 tablespoon sugar
Place the nuts in the food processor and pulse a few times until the nuts are in 1/4-inch pieces. Remove the nuts and reserve. Place the flour, brown sugar, and nutmeg in the food processor and process until well mixed. Add the butter to the food processor and pulse until it just begins to hold together. Add the oatmeal and nuts and pulse 3 to 4 more times until mixed.
Preheat the oven to 375°f.
In a bowl, toss together the fruit, flour, and sugar until well mixed. Place the fruit in a 2 to 2 1/2 quart baking dish and sprinkle the crisp topping evenly over the top. Bake in the middle of the oven until a skewer inserted into the center goes in without any resistance, the top is golden, and the fruit mixture is bubbling around the edges, 35 to 40 minutes. Remove from the oven and let cool for 20 minutes before serving.
To serve, spoon the crisp into individual dessert dishes.