5cupssummer fruit(I used equal amounts of peaches, apricots, nectarines and cherries), cut into similar sized pieces
1tablespoonall purpose flour
1teaspoonpure vanilla extract
For the topping
1/2cupall purpose flour
1/2cuppacked brown sugar
1/4cupfinely chopped walnuts
pinch of salt
Vanilla ice cream for serving(optional)
Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray. In a large bowl, gently mix the fruit with the sugar, flour and vanilla extract; transfer to baking pan.
For the topping, put the flour, brown sugar, oats, cinnamon, walnuts and salt into a medium bowl, stir to combine. Pour in the melted butter. Using a fork, stir the ingredients until they are thoroughly combined.
Sprinkle the topping evenly over the fruit mixture. Place the pan in the oven and bake for 30-35 minutes until topping is deep golden brown and fruit is bubbling. Cool slightly; serve warm or at room temperature with vanilla ice cream.
Make Ahead: The crisp can be made a day in advance; store it in the fridge until you're ready to serve it.Little Helpers: My girls helped make the topping and they sprinkled it over the top of the fruit.