Combine 1 cup rolled oats, ½ cup all purpose flour, ½ cup dark brown sugar, ½ t. cinnamon and ¼ teaspoon nutmeg in a bowl.

Using a pastry blender or forks, incorporate 1 cut up stick of cold, salted butter until you get crumbles that are easily molded together.

Chop up five cups of fruit in any combination and add them in another bowl. Stir in 2 Tablespoons of fresh lemon, 1 teaspoon of pure vanilla extract, ¼ cup all-purpose flour and ½ cup granulated sugar or ¼ cup of your favorite syrup.

Pour the filling into an 8x8 baking dish and using a pinching action, sprinkle all of the crisp topping in clumps onto the fruit.

Bake the first 20 minutes in a preheated 350 degree oven with a foil lid.

Remove the lid and continue baking for another 20-25 minutes until the topping is crunchy and golden and the fruit filling is bubbling.