tis the season - incredible fruit crumble

Before you read on to the recipe for this pan of deliciousness, I feel as though I should let you know that it is a big deal I am sharing this with the universe.  This is my one true, fail-safe, pleases anybody and everybody recipe for the best dessert I ever have and ever will make.  If it's a holiday, it doubles as breakfast.   It can be made gluten free.  It can be made vegan.  It's incredibly hard to believe I found this  recipe in an old issue of Glamour Magazine (article titled "20 things every woman should know how to cook" or something like that...) but I did.  

It's always been sort of my secret recipe, but I got to thinking, why keep secrets?  It's Christmas, and this just screams Christmas to me.  So um, here's my Christmas gift to the internet!  

TOPPING

1/2 cup flour (use bob's red mill all-purpose gluten free flour here if gluten free)

1/4 cup rolled oats (use bob's red mill certified gluten free oats here if gluten free)

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 tsp. cinnamon

1/2 tsp. kosher salt - don't skimp on this, i may even go a tsp.  the salty/sweet thing is the best part about this crumble

10 tbsp. chilled butter or earth balance, cut into small bits

1 cup chopped pecans

FRUIT FILLING

4 cups fresh fruit (i like a mix of raspberries, strawberries, blackberries, and blueberries, but just peaches, or peaches and blueberries, or just apples would be great here.  okay anything goes, you get the idea.  whatever you do, DO NOT use frozen fruit.  it'll be all kinds of watery if you do.)

1/4 cup granulated sugar

1 1/2 tbsp corn starch

pinch of salt

1.Preheat oven to 375°F. Place first 6 ingredients in food processor and pulse to combine.

2.Add butter and pulse 6 to 8 times until mixture has pea-size pieces of butter mixed in. Toss in pecans and pulse a few times to chop. Refrigerate in a bowl for 15 minutes.

3.In a large bowl, combine fruit, sugar, corn starch and salt, folding them together. Place in a round pie dish or 9x9 baking dish.

4.Sprinkle chilled topping over fruit. Bake until fruit is bubbly and top is golden, 35 to 45 minutes. Cool for 15 minutes before serving (best with vanilla ice cream!). Makes 6 servings.