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<\/a>For the topping:\n\u00c2\u00be C. rolled oats
\n1\/2 C. lightly packed light brown sugar
\n1\/2 C. chopped walnuts, pecans, or almonds
\n1\/2 C. all-purpose flour
\n1\/2 C. (1 stick) unsalted butter, at soft room temperature
\n1 tsp. ground cinnamon
\nPinch of kosher salt<\/p>\n
Filling ingredients (See graphic)
\nLightly sweetened whipped cream or vanilla
\nice cream, for serving (optional)<\/p>\n
Move an oven rack to the center position and preheat the oven to 350 degrees F. Lightly grease a 9-inch-square pan. In a small bowl, combine all the topping ingredients and mix together until it looks uniformly clumpy. Set aside. ^ Choose a filling combination. In a medium bowl, toss the fruit, sweetener, thickener, and extras together, then pour the fruit mixture into the prepared pan. Sprinkle the crisp topping all over the filling, then bake until the fruit juices are thickened and bubbly and the topping is golden brown and crunchy, 40 minutes or up to 1 hour, depending on the fruit. Serve the crisp with a dollop of whipped cream or a scoop of ice cream, if desired. Note: If you use frozen fruit, increase the amount of thickener you use a bit.<\/p>\n