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Summer Stone Fruit Crumble
    Makes 6 to 8 servings
For the Filling:    
3 pounds mixed peaches, plums, and nectarines, sliced
1/4 cup sugar or 3 tablespoons mild honey, such as clover or acacia
2 tablespoons fresh lemon juice
1 teaspoon finely chopped orange zest
1/2 teaspoon pure vanilla extract
For the Topping    
1/4 cup shelled pecans
3/4 cup rolled oats
1/2 cup unbleached white or all purpose flour
1/4 cup firmly packed light brown sugar or unrefined turbinado sugar
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon finely minced orange zest
5 tablespoons cold unsalted butter, cut into small pieces

1. Preheat the oven to 375 degrees F. Butter a 2-1/2 or 3-quart baking dish or gratin dish. Toss together all the ingredients for the filling and turn into the prepared dish.

2. Make the topping. Heat the pecans in a dry skillet over medium heat, shaking it or stirring the pecans constantly, until they begin to smell toasty. Remove from the skillet at once and chop coarsely. Mix together the oats, flour, sugar, salt, nutmeg and orange zest, either in a bowl or in a food processor fitted with the steel blade. Cut in the butter using the pulse action of the food processor, or by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs. The mixture should have a crumbly consistency. Stir in the pecans.

3. Spoon the crumble topping over the fruit in an even layer. Bake until browned, about 40 to 45 minutes. If you wish, finish very briefly under the broiler, being careful not to burn. Serve warm or at room temperature, topped if you wish with sweetened yogurt.

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