This is one of the easiest, most delicious desserts you can make.  Most of the sugar comes from the fruit.  I added a little lemon juice, but you can leave it out if you like things purely sweet.

Preheat the oven to 400.

Butter a 9″ square brownie pan or round pie pan.

Peel 1 pound peaches and then cut them into chunks (If you use Nectarines, don’t peel them).  Discard the pits.

Remove the tops from 1 basket of Strawberries and then cut in quarters.

Toss the fruit with 1 t. flour and 1 t. lemon juice plus 1/2 t. sugar.

Make the topping:  Combine 1 C. white flour or graham flour, 1/4 C. sugar and 1/2 C. chopped walnuts or almonds and mix together.  Cut 1 stick of COLD salted butter into small pieces, then work it into the flour with your hands or with a hand-held pastry blender.  You want a crumb-y texture.  Spread over the fruit.

Bake for 35-45 minutes, until the topping is nicely browned and crisp and the fruit is bubbling up around it.

Serve hot with vanilla ice cream.