Stone Fruit and Berries with Brown Sugar Oat Crisp Topping

A simple berry crisp is one of the most versatile and delicious desserts for entertaining. Once the crisp topping is mastered, the fruits for the filling can be varied according to the season. In late summer when stone fruits are still plentiful, I like to combine nectarines and blueberries or raspberries and peaches.

In the fall, swap summer stone fruits in favor of pears and cranberries and add a few pinches of cinnamon and nutmeg. Be warned: you might want to double the crisp topping to freeze half of it for a later date.

To make this recipe gluten-free, opt for gluten free flour and oats; nothing else needs to be modified for the recipe.

Serves 6-8.