INGREDIENTS
OAT TOPPING
- ⅓ cup all-purpose flour
- ¼ cup (packed) light brown sugar
- ½ teaspoon kosher salt
- 1 cup old-fashioned oats, divided
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
ASSEMBLY
- 8 cups sliced stone fruit, berries, or pitted cherries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon finely grated lemon, lime, or orange zest
- 2 tablespoons fresh lemon, lime, or orange juice
- Pinch of kosher salt
OAT TOPPING
- Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter until no dry spots remain. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
ASSEMBLY
- Preheat oven to 375°. Toss fruit with sugar, cornstarch, zest, juice, and salt.
- Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over, place on a baking sheet, and bake until fruit juices are bubbling and topping is golden brown, 60–70 minutes. Transfer to a wire rack and let cool 1 hour.
