Fruit Crisp

 

Ingredients
For Filling:
8 cups fresh summer fruit
2 tablespoons fresh lemon juice
1/4 cup sweetener
2 teaspoons flour

Topping:
1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup light brown sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
Dash of fresh grated nutmeg
3/4 cup chilled unsalted Churn Style Butter, cut into 1/2-inch pieces
1/4 cup bean brine

Instructions
Preheat oven to 350°F.
Combine all of the filling ingredients in a large bowl and gently mix.
Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the fruit in the baking pan. Bake for 40 minutes.