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1
Prepare the fruit as directed in the introduction.
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2
Apricots, nectarines, peaches and plums may be peeled or unpeeled according to your inclinations.
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3
Reserve.
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4
Prepare the Streusel Toppng.
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5
Combine the brown sugar, flour and cinnamon.
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6
Using your clean fingers work in the butter.
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7
Add the chopped nuts.
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8
Reserve.
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9
Preheat the oven to 350 degrees F. (325 degrees F. if using a pyrex baking dish.
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10
You'll need a well-greased 7-x11-inch baking pan.
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11
In a large bowl, stir together the flour, sugar, baking powder, salt and orange zest.
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12
Cut in the butter until the mixture resembles cornmeal.
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13
Set aside.
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14
In another bowl, beat the eggs.
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15
Stir in the milk and vanilla.
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16
Make a well in the center of the dry ingredients.
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17
Pour in the egg mixture.
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18
Stir just until moist.
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19
Pour batter into well-greased baking pan.
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20
Arrange fruit on top, pressing in lightly.
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21
Scatter the streusel over.
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22
Bake in preheated oven for one hour.
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23
Cool on rack 20 minutes.
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24
Cut into squares and serve warm.
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25
When they are cool, leftovers should be covered with foil.
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26
Store at room temperature.
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27
To serve: warm, uncovered, in a 300 degree F. oven for 10 minutes.
