This is my go-to crisp recipe. I make it all year, varying the fruit with the seasons. I like to use apples or pears as a base, adding berries or plums or even dried cranberries or apricots as I have them.
The best part about this recipe is that it almost isn't a recipe, it's simply equal parts of a few ingredients to make a delicious crisp topping. The proportions here are for an 8X8 pan full of sliced fruit, but can be changed to make however much or little crisp you'd like! (Or, for that matter, how much or little topping you like in ratio to your fruit...) —Helen
butter, cut into very small pieces, plus more for pan.
oats (old fashioned, not quick cooking)
sliced fruit- whatever you'd like- enough to fill your pan