Hands off: 35 minutes

You can’t get much faster than this versatile crisp. Practically any fruit works well in this—fresh or frozen. I like to use pears, apricots, or mixed berries. If you do use berries, though, substitute white sugar for the brown in the filling.

Serves 4 to 6

5 cups fresh or frozen fruit (about 2 pounds), halved or sliced if large
1/2 cup packed light brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon

Crisp Topping
1/2 cup oatmeal
1/3 cup unsalted nuts
1/4 cup packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, cut into chunks
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1. Preheat the oven to 350°F.
2. In a large bowl, toss together the fruit, sugar, flour, and cinnamon until the fruit is well coated. Pour it into a 9-inch pie plate or casserole.
3. In a food processor, combine the oatmeal, nuts, sugar, butter, flour, cinnamon, and salt. Pulse just until the butter is pea sized. Sprinkle the topping evenly over the fruit.
4. Bake until the crisp is bubbling and the topping is brown, about 35 minutes.