Seasonal Fruit Crisp

Topping:

1/2 cup all-purpose flour

1/4 cup brown sugar, packed

1/4 cup rolled oats

1/2 tsp. salt

1 tsp. cinnamon (or combination of warm spices)

1/4 cup butter, softened (half a stick)

Filling:

5-6 cups of prepared fruit (defrosted if using from frozen, sliced/diced as appropriate)

1 Tbsp. lemon juice

1 Tbsp. brown sugar, heaping

1 Tbsp. all-purpose flour, heaping

1/2 tsp. cinnamon (or combination of warm spices)

1. Preheat oven to 375 degrees F. Lightly grease 8x8" square baking dish or 8 small ramekins, and set aside.
2. Prepare your fruit filling. Toss prepared fruit of your choice in a large bowl with remaining filling ingredients. Note: Berries and cherries can be use whole, but I recommend defrosting them if using them from frozen. Apples, pears, plums, peaches, or other larger fruits should be diced or sliced into bite-sized pieces.
3. Prepare your topping. Combine all ingredients in medium-sized bowl, and use a fork or pastry cutter to blend butter and dry ingredients into a crumbly mixture that resembles sand.
4. Pour your fruit filling in your baking dish(es) of choice. Sprinkle your crumb topping evenly over the fruit mixture.
5. Place your fruit crisp in the oven, and bake for 40-45 minutes for an 8x8" square dish, or 30-35 minutes for individual ramekins.
6. Once done, remove from oven and let cool. Serve warm with a scoop of vanilla ice cream or whipped cream.