• Spray the inside of a 9-inch springform pan with cooking spray (or rub with butter). Set aside
• Preheat oven to 350 degrees.
• Pulse the pecans in a food processor until chopped into smallish pieces (but not ground). Transfer to a large bowl. Cut the butter into 1/2-inch pieces, place it in the food processor with the flour and a pinch of salt and pulse a couple times.
• Add the brown sugar and continue to pulse until the butter pieces are pea-sized. Add to the bowl with the pecans along with the oats and use your hands to mix everything together.
• Put half the streusel mixture into the bottom of the springform pan and spread it out evenly in a 1/2-inch layer.
• Bake for about 20 minutes or until just slightly brown on top.

Prepare the Fruit:

• While the bottom crust is baking, slice the fruit and toss it with the jam and orange zest.
• Once the crust is baked, remove it from the oven and add the fruit, arranging it in an even layer about 1-1/2 inches deep. Place the remaining streusel on top, spreading it out evenly. Compress the cobbler slightly by pressing down with a rubber spatula.
• Bake for 45 minutes. Cool about 10-15 minutes, then carefully remove the sides of the springform pan. The cobbler should stand on its own and you can cut it like a cake.
• Serve warm or at room temperature, accompanied by vanilla ice cream. We preferred it warm.