Fruit Crisp

I used to make apple crisp a lot as a teenager and it was always a hit!  This is a modified recipe with nuts, less butter and a marinade for the fruit. I like to use a mix of fruits for more flavor, such as the sweet and tangy mix of apples with plums.  Basically any fruit works well for this recipe, even dried fruit. Usually I use cinnamon and cloves to season this dessert, but feel free to experiment with other sweet spices such as nutmeg and allspice (in 1/4 tsp increments).
Fills a 8x8 or 9x9 pan.
Ingredients for Fruit Mix:
4 cups of chopped fruit (in this case I used 2 types of apples and raisins)
Juice from 1/2 lemon
1/2 cup sugar (more or less depending on sweetness of fruit being used)
1 Tbsp flour
1/2 tsp vanilla
1/4 tsp each cinnamon and cloves, or other sweet spices as you wish

Ingredients for Crisp Topping
3/4 cup oats
1/4 cup flour
1/3 cup brown sugar
1/4 cup finely chopped nuts of your choice (walnuts, pecans, hazelnuts, etc.)
1/4 tsp each cinnamon and cloves, or other sweet spices as you wish
3 Tbsp melted butter
3 Tbsp veggie oil

Preheat oven to 350F. Prepare fruit as needed (peel, chop, etc.) and mix well with the other fruit mix ingredients, set aside.  In a separate bowl, mix together the dry ingredients for the crisp topping.  Add the butter and oil and mix thoroughly, using your hands towards the end to get a good crumbly mixture.  Toss fruit mix again and add to a greased 8x8 or 9x9 pan, top evenly with crisp topping.  Bake for about 45 min until crisp is golden brown and fruit mix is bubbly.  Serve warm or cool with vanilla ice cream.  Enjoy!