In a medium bowl, combine oats, flour, brown sugar, nuts (if using), 1/2 teaspoon cinnamon and salt. Add butter and, with clean hands, work butter thoroughly into oat mixture, until pea-size crumbs form. Transfer to a sealed container and freeze a minimum of 20 minutes or up to 2 months.

Preheat oven to 375 degrees F. Grease a 2-qt. baking dish with baking spray. Add fruit to a large bowl and toss with granulated sugar, cornstarch, lemon juice and remaining 1 teaspoon cinnamon.

Transfer fruit to prepared baking dish. Sprinkle crumble over fruit. Bake until topping is golden brown and fruit is bubbling, 35 to 45 minutes. Let stand 15 minutes before serving.

Tip: Try serving this warm with a scoop of vanilla or butter pecan ice cream.

Source: Hannaford fresh Magazine, March April 2025