Summer Fruit Crisp

• 6 cups summer fruit *, washed and de-seeded but un-peeled, and cut into 2" pieces
• 1 cup unbleached all purpose flour
• 1 cup turbinado sugar or Demerara
• 2 teaspoons ground nutmeg fresh, or cinnamon
• 1 zest Grated, organic lemon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter room temperature, cut into pieces
• apricots
• nectarines
• plums
• figs

1. Pre-heat oven to 400u0b0 F.
2. Lightly grease with butter a 9-inch cake pan, Pyrex or ceramic baking dish.
3. Fill the dish with the fruit, arranged in one big layer, up to the top.
4. In a bowl, mix the flour, sugar, nutmeg (or cinnamon) and lemon zest with your hands. Now start "massaging" in the butter until the mixture resembles coarse meal.
5. Sprinkle the topping mixture evenly over the baking dish filled with the fruit, making sure all of the surface is covered, including the edges.
6. Bake about 30-35 minutes, or until the top is golden brown and the fruit is tender and bubbling.
7. Serve warm with - or without - ice cream.

summer fruit, flour, turbinado sugar, ground nutmeg, zest, salt, apricots, nectarines, plums, figs

Taken from www.yummly.com/recipe/Summer-Fruit-Crisp-1674229 (may not work)