FRUIT CRUMBLE

Makes: 6 to 8 servings

Total time: 1 ¼ hours, plus cooling

For the crumble: 1 ½ cups instant oats

¾ cup sugar

½ cup chopped pecans or walnuts 1 teaspoon chai spice or ground cinnamon

1 teaspoon fine salt

½ cup unsalted butter, at room temperature

For the fruit:

2 pounds fruit, such as berries, pears, apples, peaches, plums or a combination

½ cup sugar

2 tablespoons cornstarch or flour 1 tablespoon lemon juice

1. Prepare the crumble: Heat oven to 375 degrees with a rack in the center.

2. Mix the oats, sugar, nuts, chai spice and salt in a medium bowl. Cut the butter into cubes the size of dice and toss in. Use your fingers to smush the butter into the dry ingredients until no yellow bits remain and the blend forms clumps. Refrigerate uncovered while you prepare the fruit (or covered for up to 3 days).

3. Prepare the fruit: If you’re using big fruit, scrub it well, then cut into ½-inch pieces, about the same size as small blackberries or big blueberries. Throw out any pits, seeds or stems.

4. In a large bowl, mix the sugar and cornstarch. Add all the fruit, then the lemon juice and stir until well mixed. Scrape the fruit and any juices into a 9- or 10-inch ovenproof skillet and spread evenly.

5. Scatter chilled crumble mixture evenly over the fruit, breaking any large clumps into smaller pebbles. Place the skillet on a sheet pan to catch any dripping fruit juices.

6. Bake until fruit is bubbling, the liquid has thickened and the top is nicely browned, about 45 minutes. If crumble darkens too much before the fruit mixture is thick, place a sheet of foil loosely on top. Cool for at least 15 minutes before serving.