Both my mother and grandmother liked to bake. Nothing fancy, or GBBO-worthy, but simple recipes everyone loves, and requests at gatherings. This is the one I make most often out of those family recipes. Fruit Crisp. You can use whatever fruit you have on hand; apples, pears, berries, peaches, plums, etc. I usually use at least half apples or pears, and something else that is in-season. This time around I used up blackberries, raspberries and blueberries that were on the edge, and had been frozen the week before. The apples or pears should be fresh, but the berries, or peaches, etc can be frozen. I just take them out of the freezer first, and break them up, so they start to thaw a little, while I’m assembling and prepping the other ingredients.
The true secret is the right ratio of ingredients in the crisp topping (something Nana and Mom perfected), and the use of Minute Tapioca in the filling (my addition to the recipe). The Minute Tapioca will cause the fruit juices to lightly gel, rather than create a watery pool in the bottom of the dish. The recipe as written below is perfect for a 1.5 quart casserole dish. If you want to make a bigger crisp, such as a 2.5 quart, double the Crisp Topping and add a few more minutes to the bake time.
Fruit Filling 
Fruit of choice - 6 medium apples or pears, or 3 apples/pears and 2-3 cups berries, chopped peaches, etc. You want enough fruit to fill your dish 2/3 of the way full.
1 Tablespoon Instant Tapioca
1/2 - 1 Tablespoon granulated sugar
Crisp Topping
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup AP flour
1/2 tsp cinnamon
1/4 cup butter
1/2 cup chopped pecans or walnuts (optional)
Preheat the oven to 350 degrees.
Lightly butter a 1.5 quart casserole dish, or spray with non-stick spray.
Peel and slice the apples or pears into 1/2" - 3/4" chunks, and place in a large bowl. Add the berries, or any other fruit, in similar sized pieces.
Sprinkle over the granulated sugar, and toss to coat evenly. Then sprinkle on 1 Tablespoon of Minute Tapioca, and stir again. Pour all of the fruit and any juice into the baking dish.
In another bowl add the rolled oats, brown sugar, flour and cinnamon. Stir well, breaking up any lumps of brown sugar.
Melt the butter in a smaller dish, and pour into the flour mixture. Mix well with a fork, until a crumbly mixture is formed, and the butter is evenly distributed. If using nuts, add them in now.
Sprinkle the topping over the fruit, and lightly press down. Bake 40-45 minutes, until the fruit is bubbling, and the topping is golden and lightly crispy.
I think it’s perfect as is, but if desired add whipped cream or vanilla ice cream. It also makes an amazing breakfast the next morning.