Whatever the season, everyone always welcomes a fruit crisp to conclude another spectacular meal. This fruit crisp is super easy and can be adapted to fall with apples and pears, spring with berries and summer with peaches.
Preheat the oven to 350 degrees. Butter an 8 x 8-inch casserole dish.
Place the fruit filling in the buttered dish and top with cubed pieces of 1 tablespoon of butter. Cover the fruit with the topping.
If using pears or apples, toss them with the juice of 1/2 a lemon to keep them from turning brown—although the acidity of the lemon can be a good addition to whatever fruit you use.