Any Fruit Crisp

Steps

1. Combine the fruit with the lemon zest, lemon juice, ¼–½ cup sugars, and 2 tablespoons of flour. Once coated, place fruit into your buttered baking dish.
2. Combine 1 cup flour, both sugars (½ cup regular, ¾ cup brown), and 1 cup oatmeal with your hands. Cut the stick of butter into small squares, and use your hands to incorporate butter into the dry mixture. Make clumps of topping mixture with your hands, and place clumps on top of fruit mixture until your fruit is mostly covered.
3. You may have extra topping if your baking dish is too small, and that’s ok! Save it in the fridge and use it for another crisp or a cute little mini crisp!
4. Bake your crisp at 350º for about an hour (or longer for crispier).
5. Once it’s done, I like to let mine cool a bit which allows the juices to settle. Serve it up with greek yogurt and honey on top or go all in with a scoop of ice cream fresh out of the oven!
6. Crisp can be made ahead, same day, and reheated in the oven. Just be sure to pull your crisp out a few minutes before the timer’s done as it will get a little more browned when reheated.