Orchard Crumble

The end of summer means the most amazing peaches, nectarines, pears and plums. One of my favorite ways to enjoy these delicious pitted fruits are in a crumble. It's a super simple dessert and will never disappoint! You can use any combination of nuts, brown sugar, oats maple syrup butter/ oil you want for the topping. This dessert is extremely forgiving! There is very little measuring involved so all of you fellow Tomato Snobs should be able to do your own experimenting when trying out the recipe. Oh yes you must not forget vanilla ice cream or frozen yogurt when serving, it's an absolute must.  The crumble is best served warm.  
INGREDIENTS: For the filling
4 peaches - de-pitted & chopped

4 nectarines - de-pitted & chopped 
6 red plums - de-pitted & chopped
6 yellow plums - de-pitted & chopped
4 black plums - de-pitted & chopped
1/2 tsp cardamom 
1/2 lemon zested
2 tbs graham flour (or any flour) 
2 tbs or more - cane sugar or brown sugar or whatever sweetener you like
For the Topping 
2 1/2 - 3 cups or old fashioned oats 
1/2 cup chopped pistachios 
1/2 cup cold butter (chopped) or grape seed oil 
1/2 cup honey 
1/2 tsp cinnamon 
pinch of salt
PREP: Pre heat your oven to 350. You may leave the skins on the fruit or if you wish to remove it cut an x in the bottom of each fruit. Bring a big pot of water to boil, drop the fruit in the boiling water for 30 seconds or so, then transfer them into a bath of ice cold water - the skin should easily peel off. Mix all of the filling ingredients together. The topping can be made by pulsating in a cuisinart, or just mash it up between your fingers. 
BAKE: In a buttered baking dish transfer all the filling, then pour the topping in an evenly distributed layer. Bake at 350 for 45 mins or so. 
SERVE: warm with ice cream or fro yo.