2/3 c. all-purpose flour
2/3 c. oatmeal
1/2 c. brown sugar
1/2 c. butter
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

Preheat oven 375 degrees.

Prepare your choice of fruit mixture as indicated below. Cover bottom of buttered cake pan with mixture.

Combine flour, oats, brown sugar, cinnamon, nutmeg and salt together in bowl. Cut butter in dry ingredients until mixture is crumbly. Sprinkle topping over fruit and bake in a moderate oven. Serve warm, plain or with whipped cream. Square pan: 8 inch or 6 cups. Cooking time: About 30 minutes. Yield: 6 to 8 servings.

FILLINGS:

CHERRY CRISP:

2 (14 oz.) cans red pitted cherries
1/2 c. juice from cherries

Drain cherries and use only the amount of juice indicated.

APPLE CRISP:

4 to 5 med. apples, peeled and cored
1/3 to 1/2 c. brown sugar
1 tbsp. lemon juice

Slice apples and place in a baking dish. Add brown sugar and lemon juice. Blend well.

RHUBARB CRISP:

3 c. fresh or frozen rhubarb peeled or thawed, sliced
1/3 c. brown sugar

Combine together rhubarb and brown sugar in baking dish.

BLUEBERRY CRISP:

2 c. blueberries or 1 (10 oz.) pkg. frozen blueberries, thawed
1/4 c. sugar
2 tsp. grated lemon rind
2 tsp. water

Combine ingredients in baking dish.

PEAR CRISP:

5 pears, peeled and cored
1/3 c. brown sugar
1 tbsp. lemon juice

Slice pears and combine with brown sugar and lemon juice in baking dish.

PIE FILLING CRISP:

1 (19 oz.) can pie filling (cherry, peach, blueberry, apple, etc.)

Spread filling in baking dish.