Any Fruit Crisp

from Grossy Pelosi. Link:https://www.danpelosi.com/post/any-fruit-crisp 

Topping:1 cup flour*½ cup regular sugar ¾ cup dark brown sugar1 cup oatmeal1 stick of salted butter (unsalted also works, just throw in a pinch of salt)
Filling: Zest of 1 lemon (or orange or lime)Juice of 1 lemon (or orange or lime)¼ to ½ cup sugar, depending on how naturally sweet your fruit is2 tablespoons flour*Fruit: You need enough fruit to fill your baking dish, so just eyeball it. This recipe is very laid back in terms of how much fruit and what kind of baking dish you use. Frozen fruit works perfectly here, just defrost fruit before starting the recipe.
Some ideas for fruit combos! Mixed berries, Peach and raspberry, Stone fruit with thyme, Straight up blueberry, Strawberry rhubarb, Apple cinnamon, Cranberry apple cinnamon
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.
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.
Bake your crisp at 350º for about an hour (or longer for crispier).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! 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.