A fruit crisp still warm from the oven makes delicious use of the abundant supplies of fresh peaches, nectarines and plums now reaching local supermarkets. Bake one of these homey desserts soon, before temperatures start to soar.
Slice the fruit and place in a baking dish. Drizzle with lemon juice (Step 1) to help retain the color and sprinkle with sugar (Step 2). The following recipe calls for a half cup, but the exact amount of sugar needed will depend on the sweetness of the fruit.
To make the topping, combine flour, oats, cinnamon and brown sugar in a medium bowl. Cut in butter with a pastry blender (Step 3) or work it in with your fingers (Step 4) until the mixture is crumbly.
Distribute the topping evenly over the fruit (Step 5), then bake until the topping browns and the fruit is tender when pierced with a knife. Spoon the warm crisp into bowls (Step 6) and top with whipped cream or ice cream, if desired.