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Combine water, brown sugar, cornstarch, cinnamon, and nutmeg in a medium saucepan over medium heat. Stir until cornstarch is dissolved, about 3 minutes. Add peaches, nectarines, and plums; toss to coat. Cook, stirring often, until thick and bubbly and fruit is semi-soft, about 10 minutes. Remove from heat, stir in lemon juice and butter. Pour into a pie plate. Preheat the oven to 325 degrees F (165 degrees C). Mix flour, oats, brown sugar, cinnamon, and salt together in a bowl. Add butter and stir until combined. Mound topping over fruit. Place filled pie plate onto a baking sheet. Bake in the preheated oven until topping is nicely browned, about 20 minutes. Serve warm.
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
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Filipino shaved ice dessert base — add beans, fruits, ube, leche flan
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Wire mesh fruit bowl — air circulation prevents premature ripening