Preheat oven to 375°
Grease a square 8x8 pan with butter.  (You can use any shape pan.  If you double the recipe of course you would use a larger one)

Place in pan: Approximately 4 cups of fruit.  I eyeball it and fill the pan until it is around ¾ full.  You can use crisp granny smith apples that have been peeled and sliced, or a combination of fresh or frozen berries. 

My favorite is a mix of granny smith apples, and a mix of the raspberries, strawberries and blueberries that I freeze over the summer.  One or two apples depending on what I have in the fridge and the rest delicious berries.

In a bowl mix:

¼ cup white sugar
½ light brown sugar
½ cup of unbleached white flour
½ cup of large flake oats (the baking slow cook ones, not instant or quick cook)
1/3 cup of softened salted butter
1 rounded teaspoon of ground cinnamon
½ level teaspoon of ground nutmeg (up to ¾ if you are making an apple one and not adding berries.)

Mix.

Chop a large handful of raw almonds, and a large handful of pecans until the pieces are around half the size of a baby’s tooth. 

Add to mixture in bowl and blend.  Then dump mixture onto the fruit in the baking pan and spread until it is covered evenly.

Cook until some of the fruit juices are bubbling through the top and you can plunge a fork into the centre of the crisp and not meet any resistance (i.e. an uncooked/or partially cooked slice of apple.)  The timing really depends on whether you used frozen or fresh (both taste great) and how hot your oven is, since all ovens vary.  So be flexible.  Could take anywhere from 30 minutes to 1 hour to cook. 

When ready, take out of oven and let sit for a few minutes before you serve it or you might burn your mouth.