Fruit crisp

Summer means fruit crisp. We had friends over last weekend and I promised to send them the recipe I used to make the fruit crisp that we ate for dessert. I figured I should just share it with everyone though too.

Grease a 9 by 9inch pan.
Preheat oven to 400 F

Fruit:
6-8 apples, peeled and sliced (best kind to use are ones with tart flavour such as Granny Smith)
3/4 c brown sugar
juice of one lemon
1 tsp dried ginger (grated if fresh)

Topping:
1/2 c butter melted
1 c flour
1/2 brown sugar
1 c rolled oats
1 tsp cinnamon

Peel and slice apples. You can use basically any fruit though, peaches, pears, strawberry & rhubarb or just rhubarb on its own. Basically just fill your pan until just below the the rim, and it doesn't matter what you use! With the crisp I served, I sliced apples and then threw in about a cup of mixed frozen berries (such as blackberries and blueberries) just for fun and because I didn't have enough apples. Use whatever you have!
Mix your fruit in a bowl with the sugar, lemon juice and bit of ginger. (Once I made a Jamie Oliver apple pie that called for a bit of ginger and it was like the secret ingredient to pies and crisp ever since for me.) Pour mix into your pan and set aside.
In another bowl, mix all the ingredients for the topping using a fork until crumbly. Drop the topping mixture onto the top of the fruit evenly.
Bake at 400F for 45 min until bubbly and browned on top. Serve with scoops of vanilla ice cream.