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3/4 cup pecans, toasted1 cup all-purpose flour1/2 cup brown sugar1/4 teaspoon freshly grated nutmeg10 tablespoons unsalted butter, out of the refrigerator 10 minutes1/2 cup oatmeal
For the Fruit Filling1 1/2 pounds pluots and apricots, pitted and cut into 8ths1 pound pitted Bing cherries1 cup blueberries1 tablespoon all-purpose flour1 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.
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