Fruit Crisp Topping

Courtesy of the America's Test Kitchen Family Cookbook. As I usually have access to homemade fruit pie filling courtesy of my parents, this can be a very quick and easy dessert. This topping has a little more crunch than most.

Yield: Enough to cover a 9x9" casserole dish of fruit crisp.

6 T. all-purpose flour
1/4 c. packed light brown sugar
1/4 c. sugar
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
5 T. unsalted butter, softened
3/4 c. finely chopped walnuts or pecans

1. Combine the flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Add the butter and nuts and mix with a fork until the mixture resembles dry sand.
   
2. Refrigerate the mixture for at least 15 minutes.
3. Crumble the topping onto fruit pie filling and bake according to the directions for the fruit crisp recipe, probably about 350-375 degrees F, until the filling is cooked through and bubbly and the topping is golden brown.
   

Tip: If you don't have unsalted butter or want to keep the recipe lower in salt, you can probably use normal butter or margarine and cut out at least most of the salt in the recipe. I've used margarine in this recipe without any problem.