Whole bu. Apricots or cherries or around six med. peaches and/or nectarines, 1/4 tsp. cornstarch (more if fruit is very juicy) 1 Tbsp. fresh lemon juice as much chopped crystallized ginger as you like 3-4 Tbsp. cold unsalted butter, cut into sm. cubes ½ c. all-purpose flour ½ c. firmly packed brown sugar ½ cup old-fashioned rolled oats ¼ tsp. salt ½ tsp. cinnamon ¼ tsp. ground or ½ tsp. fresh ginger
Preheat oven to 350 degrees. Slice the fruit into ½” chunks. Toss gently in a lg. bowl with cornstarch, lemon juice, & chopped ginger. In a smaller bowl mix flour, brown sugar, oats, salt, cinnamon & ginger. Add butter, blending the mixture until it resembles coarse meal. Spread the fruit mixture in a an 8x8” baking dish, sprinkle the topping evenly over it, & bake in the middle of a preheated 350F. Oven for 45-50 mins. or until the top is golden. Serve warm with vanilla ice cream.