Crisps are crisps- rhubarb, apple, peach, plum... basically whatever fruit you have on hand or in the freezer makes a nice crisp. (1/3-1/2 cup sugar or sweetener and 1/8 cup of flour or cornstarch per 2 cups of fruit) When I make fruit crisp I rarely look it up; I usually just "wing it". Tonight I made a rhubarb/apple crisp, and I caught myself remembering the ingredients that I used for the topping. Good thing, as I did something a little different and it was really good. I give you "Nutty Fruit Crisp Topping"
1/4 cup whole wheat flour
1/2 cup oatmeal
1/2 teaspoon salt
1/4 cup lightly packed brown sugar
1/4 cashews, fairly finely chopped
1/4 cup hard margarine
Mix flour, oatmeal, salt, brown sugar and cashews together in a medium bowl. Using a pastry blender, two knives or your fingers, cut/blend the margarine into the dry ingredients until mixture is crumbled together. Spoon/spread over fruit in greased casserole dish and bake at 350*F for 45-60 minutes, until fruit is bubbly and topping is crisp and toasted golden brown.
This made a substantial topping for a rhubarb-apple crisp in an 8 inch, round casserole pot. The chopped nuts added a nice texture and flavour.