In a mixing bowl, combine the flour, cashews, oats, remaining sugar, brown sugar, salt, cinnamon and nutmeg. Stir in the melted butter. Refrigerate this mixture for 20 minutes.

Butter a deep-dish pie pan or 8×8 baking pan.

Heat the oven to 375 degrees F.

Sprinkle the sapodilla with cornstarch and 1 tablespoon of sugar and mix it together gently so the fruit doesn’t break apart. Pour into the prepared baking dish.

Remove the mixture from the refrigerator and break it apart with a fork, allowing for large and small crumbles. Sprinkle the crumbles evenly over the sapodilla mixture.

Bake for 35 to 40 minutes, or until the top begins to turn golden brown.

Remove from the oven and allow to cool for 10 minutes before serving.