- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a bowl, combine the dry ingredients. Add the butter and stir until the mixture is just moistened. Set aside.
- In a 20-cm (8-inch) square pan or a 2 litres (8 cups)-capacity baking dish, combine the brown sugar and flour. Add the fruits and toss to combine.
- Top with the crisp topping and bake for about 45 minutes or until the crisp is golden brown. Serve warm or cold. Serve with vanilla ice cream, if desired.
If you choose to bake the crisp in six 250 ml (1 cup) ramekins, bake for 30 minutes at 190 °C (375 °F).