Summer Fruit Crisp
Recipe: https://recipestripper.com/recipes/fe7ac3e2-14a5-4051-b4c4-41f5ba146e62
Original source: https://www.bonappetit.com/recipe/summer-fruit-crisp?srsltid=AfmBOoqIab7DuwjleTTHH_eQ3aLByScpAiSwHAYg_eoy1kh4sD3My7qX
Recipe image: https://assets.bonappetit.com/photos/57ad41b3f1c801a1038bcafc/master/w_1500,h_1069,c_limit/summer-fruit-crisp.jpg

Master the wondrously light, streusel-like topping of this bubbly baked Summer Fruit Crisp.
Yield: 8  Servings

Ingredients
- ⅓ 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
- 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

Instructions
1. [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.
2. [Assembly] Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.
3. [Assembly] Transfer mixture to a 2.5-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.