Three Fruit-Macadamia Crumble

My dad found this recipe, and our family has fallen in love with it!  Apparently my folks have made it numerous times, although I've only been lucky enough to help out with the baking and the eating once!  The macadamia nuts in the topping add an interesting and delicious crunch since this is a nut you don't usually see in crumbles.  As for the tasty fruit underneath, you can use pretty much any combination of fruit that you like, about seven cups total.  The original recipe uses all blueberries, and my mom said that dried cranberries are also a delicious addition (about a cup or so).  Just taste the fruit and add a bit more sugar if it's too tart.

One nice thing about this recipe is that it fills an 8x12 pan generously, so if you'd like to sneak a little bit into a small baking dish for a tasting portion, no one will be the wiser!  This was totally necessary in our case since my dad was taking the full-sized dessert to a work function, but the rest of us wanted to try some too!

Three Fruit-Macadamia Crumble (adapted from Liv Life, original recipe here)
Makes one 8x12 pan (plus a little extra pan if you like!)

Fruit:
3-1/2 cups blueberries
2 cups peeled and chopped apples
1-1/2 cups peeled and chopped peaches
1/2 cup sugar
1/2 tsp cinnamon
1 tsp lemon juice
1 T cornstartch
Pinch of salt

Crumble:
1 cup rolled oats
1/2 cup all-purpose flour
1/4 cup spelt or whole wheat flour
3/4 cup brown sugar
1/3 chopped macadamia nuts
6 Tbs butter, melted or very soft

1. Preheat the oven to 375 degrees and spray a 8x12 pan with oil. 
2. Combine the fruit in a large bowl and add the sugar, cinnamon, cornstarch, lemon, and salt.  Stir gently, pour into baking dish, and set aside.
3. Combine the oats, flour, brown sugar, and nuts in a bowl.  Add the butter and mix until well combined and crumbly.
4. Sprinkle the topping mixture over the fruit and place the baking dish on a foil-lined baking sheet.  Bake for about 35 minutes, until the fruit is bubbling.