Fruit Crisp with Oat Topping

• Apple (Adapted from Betty Crocker)
  • 6 apples (3 Granny Smith & 3 Golden Delicious), chopped into cubes or sliced into 3/4 inch slices, which I then cut in half. I prefer small chunks of apples so I cut everything small. I also prefer not to peel the apples.
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch 
  • 3/4 teaspoon ground cinnamon
  • Pinch of salt
  • Pinch of freshly grated nutmeg (optional)
  • 1 tablespoon fresh lemon juice (optional)

• Strawberry (Recipe by bakerbynature.com)
  • 2 pounds fresh strawberries, chopped 
  • 1 teaspoon vanilla extract 
  • 3 tablespoons (35 grams) granulated sugar
  • 3 tablespoons (22 grams) cornstarch 

• Pear (Recipe by carlsbadcravings.com)
  • 3 pounds ripe but firm Bartlett pears peeled, sliced into 1/2-inch slices
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 tsp EACH ginger, cardamom, salt

Oat Topping:

• 1/2 cup (113 grams) unsalted butter, cut into cubes, at room temperature
• 3/4 cup (75 grams) old-fashioned oats
• 1/2 cup (57 grams) all-purpose flour
• 1/4 cup (28 grams) pecans, finely chopped
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (106 grams) light brown sugar, firmly packed
• 3/4 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350-F. Butter an 8×8 or 13×9 inch baking dish.
2. In a mixing bowl, combine chopped apples, granulated sugar, cinnamon, and lemon juice. Pour into prepared baking dish.
3. For the topping: Combine all ingredients in a bowl and squish together butter and the dry ingredients until the mixture is crumbly. If you have a stand mixer, use the paddle attachment and mix on low speed until combined.
4. Spread topping over apples in baking dish, and gently pat to even it out.
5. Bake 45 minutes, or until golden brown and bubbling.