Fruit crisp

This is my take on using fruit that may or may not be on its way out. It is imminently better with vanilla ice cream, cream, or whipped cream or all 3!

Fruit Crisp
yields 4 servings or ramekins

Fruit filling
2 plums, 1/4 cup frozen blueberries, 2 strawberries
(or just start cutting up fruit until you have enough to almost fill 4 small 6 oz ramekins)
2 T sugar
1 T flour

Topping
3 T butter
1/4 c flour
1/4 c oats
1/4 c sliced almonds
1/4 c brown sugar
1/4 t cinnamon
pinch nutmeg
pinch salt

Mix together fruit, sugar, and flour, and let sit at least 30 minutes, or overnight.

Preheat oven to 375 degrees F.

Mix together topping ingredients with a pastry cutter, 2 forks, or your fingers, working the butter into the other ingredients just until it resembles small peas.

Parcel the fruit out to the 4 ramekins and add the topping. Place on a baking sheet covered in parchment to prevent spillover. Cook for 30-35 minutes until hot and bubbly. Let sit for 5 minutes and serve with your choice of topping.

You can make the butter topping ahead, just cover and refrigerate until use.