⅓ cup granulated sugar (more or less depending on tartness of the fruit]
1 tbsp. cornstarch
1 tbsp. lemon juice
½ tsp. cinnamon
2 tsp. lemon zest
Heat the oven to 375°F.
Combine the flour, sugars, cinnamon and nutmeg in a medium bowl. Rub in the butter with your fingertips until it is well blended and the mixture has coarse crumbles. Work in the oatmeal and pecans (if using) with your hands until it is well distributed. Set aside.
Place the cherries in a large bowl. Sprinkle with the sugar, for sweet fruit add less or for more tart fruit add more sugar.
In a small bowl dissolve the cornstarch in the lemon juice. Pour over the fruit. Add the cinnamon and lemon zest and toss gently.
Spray a 9-inch glass-baking dish with vegetable oil. Place on a baking sheet to catch any overflowing juices.
Pour the fruit mixture into the baking dish and top with half of the topping. Bake for 20 minutes.
Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling. Usually another 15 to 30 minutes depending on the fruit.