Joan's Favorite Crumb Topping
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NOTE:  I often make a "batch" of this topping and keep it in an airtight
container in the refrigerator until I need it.  I use it in muffins, coffee
cakes, streusels, etc.

1 c. firmly packed brown sugar
8 T. all-purpose flour
1/4 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
8 T. unsalted butter, cut into small chunks
1/2-3/4 c. finely chopped nuts (esp. almonds, pecans, or walnuts)
1 c. quick-cooking rolled oats, uncooked

In large bowl of food processor, add brown sugar, flour, salt, and spices.
Pulse to blend.  Add butter, nuts, and oats.  Pulse until mixture resembles
coarse crumbs.

Use immediately or store in airtight container in the refrigerator.