Pour the filling over the fruit and sprinkle with the remaining crumb mixture.

Sprinkle with the nuts and then the reserved crumb mixture.

Put a rounded teaspoon of the crumb mixture on each clam, smoothing the top.

Place a tablespoon of crumb mixture in each well of a pan for 24 mini-muffins.

Pat the crumb mixture over the mustard and over the sides of the lamb.

The crumb mixture on top should be nicely browned; if it is not, place the squash under a hot broiler for a few minutes.

Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top.

Combine the remaining crumb mixture with the cherries and place on top of the spread filling.

Top with 3/4 cup of the crumb mixture.

In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined.