Stone Fruit Crisp

For the stone fruit filling:

3 pounds ripe peaches, nectarines, plums or apricots (or a combination of all) 

1/2 cup brown sugar (packed) 

2 Tbsp cornstarch 

1/2 teaspoon cinnamon 

Pinch nutmeg 

2 teaspoons lemon juice (or up to half a lemon’s worth of juice if you like a more tart flavor)

For the oat topping: 

1/2 cup unsalted butter 

1/2 cup brown sugar (packed) 

1 cup all-purpose flour 

1 cup rolled oats 

1 teaspoon cinnamon 

1/2 teaspoon salt 

1/2 cup pecans, sliced almonds, or walnuts (optional)

For the stone fruit filling: 

Preheat your oven to 350 degrees F. Halve, pit, and slice the fruit into 1/2-inch wedges. You don’t need to bother peeling them unless you want to. Place the sliced fruit in a 9×13 or 3 qt baking dish.

Sprinkle brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice over the sliced fruit. Gently toss it all together until evenly combined.

For the oat topping: 

Melt butter. Whisk in brown sugar, cinnamon, and salt. Stir in the flour, oats, and nuts (if using).

Scatter the oat topping evenly over the fruit. Bake for 55-60 minutes, or until the topping is golden brown and you can see the fruit filling bubbling up the sides.

Let cool for a few minutes before serving warm with vanilla ice cream.