• Preheat oven to 375F.

For the Topping

• Melt butter in microwave, or in a small saucepan on very low. After butter is half melted, you can turn off pan and the rest should melt.
  1/2 Cup Butter
• Chop nuts, either by hand or with a few pulses of a food processor.
  1 Cups chopped pecans or walnuts
• Mix together flour, chopped nuts, oats, brown sugar, salt and cinnamon. Set aside.
  2/3 Cups all-purpose flour, 1 Cups gluten free oats, 1/2 Cups brown sugar, 1 Teaspoon ground cinnamon, Scant palmful salt
• Wash and stem blackberries or raspberries. Let drain.
  2 Cups blackberries
• Measure the sugar, flour and cornstarch.
  1/3 Cups Sugar, 1 Tablespoon cornstarch, 1 Tablespoon all-purpose flour
• Cut pears to an appropriate thickness. If pears are very ripe, cut larger pieces. If pears are rare, cut small. I leave skins on because many of the nutrients and fiber reside in the skin. If you prefer them pealed, peal.
  2 large pears
• After the pears are cut, immediately stir in lemon juice, to prevent browning.
  2 Tablespoon lemon juice, fresh or bottled
• Mix together Berries, Pears and dry ingredients that were set aside. Mix well. Place into greased 4 quart baking dish.
• Add melted butter to the topping ingredients and mix well. Top the fruit mixture. Bake at 375°F. for 40 to 50 minutes until fruit is fairly soft and topping is browned.