peach-blueberry crisp (our favorite)

Crisp topping (this can be made in larger quantities and stored in a tightly closed container in the refrigerator).  Mix together:

3/4 cup old-fashioned (not instant) rolled oats
3/4 cup brown sugar
1/2 cup flour
6 tablespoons melted butter
1/2 teaspoon cinnamon (optional)

3 – 4 cups fresh (and/or frozen) fruit, sliced: peaches, nectarines, blueberries, strawberries, apples, pears, plums, cherries, etc. (you can also add dried fruit — cranberries, cherries, etc.)

Preheat oven to 350.  Gently mix the fruit in a large bowl.  Fill 6 baking cups or small souffle dishes or an 8-inch square baking dish about 3/4 full with the fruit mixture. Spread the topping on the fruit, pressing it down gently. Bake 35 – 40 minutes, until bubbling. Serve warm or at room temperature.

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