ready for the rhubarb

This recipe makes topping for four fruit crisps. Use one portion and freeze the remaining three in separate containers, for preparing easy desserts on those days when you've spent all day out in the yard.

Crisp Topping for Fruit Crisps

2 cups flour
2 cups brown sugar
2 sticks (8 ounces) chilled unsalted butter, diced
1 cup rolled oats
1/2 t. grated nutmeg
2 cups walnuts, chopped (opt: pecans)

Cut together the flour, sugar and butter as for pastry. Stir in the
oats, nutmeg, and walnuts. Work together (with your fingers)
until the texture turns crumbly.
Ready to use, or to package and freeze.

To use:
Preheat oven to 375 degrees.
Crumble topping over a pie plate or shallow casserole of prepared fruit.
I like cinnamon spiced fillings of rhubarb, or apple, or peach, each
thickened according to my favorite pie recipes.
Bake for 35-40 minutes, until topping turns golden and the fruit
starts bubbling. Remove from oven and cool slightly before serving.