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Summer Fruit Crisp

From: bonappetit.com

oat topping
1/3 cup all-purpose flour
¼ cup (packed) light brown sugar
½ teaspoon kosher salt
1 cup old-fashioned oats, divided
½ cup (1 stick) chilled unsalted butter, cut into pieces
assembly
8 cups sliced stone fruit, berries, or pitted cherries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon finely grated lemon, lime, or orange zest
2 tablespoons fresh lemon, lime, or orange juice
Pinch of kosher salt

Oat Topping

Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.

Assembly

Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.

Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.