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Three Berry Crisp (dairy or pareve)

Fruit filling:
3 cups raspberries
1 1/2 cups blackberries
2 cups blueberries
1/2 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice

Topping:
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/4 cup powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup coarsely chopped walnuts
2/3 cup unsalted butter or margarine, melted and cooled

Preheat oven to 375. Lightly butter a 7 by 11 inch baking dish and set aside. To prepare the filling: Lightly rinse the berries and drain on a paper towel lined half sheet pan. Gently pat dry and then place in a large bowl. Add the sugar and cornstarch and toss them gently with the berries. Add the lemon juice and toss gently. Transfer the filling to the prepared dish. Combine the flour, baking powder, sugars, cinnamon and nutmeg in a bowl and mix to combine. Add the nuts. Pour in the butter and toss with a fork to form crumbs. Take a clump of the crumb mixture and squeeze gently to form a larger clump. Break the larger clump apart over the fruit. Repeat, using all of the crumb mixture. Bake for 35 minutes, or until the crumbs begin to brown and the fruit juices are bubbling. Serve warm with ice cream or sweetened whipped cream. Serves 6 to 8.