Talk about fruit basket upset: I had a handful of rhubarb stalks in the fridge, picked from our friends’ garden, some blueberries leftover from last week and a small native peach. What to do?

Sometimes you’ve just gotta ride the nostalgia train–what can I say but the classics endure. Nanny’s apple crisp as a base recipe can be used for any variety of fruits, varying the sugar depending on what you use. I halved her recipe and made a small fruit crisp with a personal portion, too. And god, it was good.

Double this recipe and you can bake in an 8-inch square pan rather than a smaller casserole dish as I did.

from the recipe files of Eva Maturo & Hope Simmons

2 cups fruit: 1 cup rhubarb, some blueberries and a small peach
2 teaspoons corn starch
1/2 cup sugar

4 tablespoons butter
1/2 cup quick oats
1/3 cup sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon water

Start with two cups of fruit.

Butter a small casserole dish. Combine fruit with sugar and corn starch to coat.

Place fruit in dish(es).

Melt butter in skillet. Add quick oats and saute, stirring constantly, 3 minutes or a little more to get the oats lightly browned.

Mix together sugar, flour, cinnamon and salt. Stir into oat mixture.

Spread mixture over fruit.

Sprinkle water. Bake at 400 degrees F 30 minutes or until fruit is tender. Top with ice cream or whipped cream if you like, but this kat likes it just the way it is. It’s great for breakfast or dessert or anything in between!