Step 1

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Step 2

Make the fruit filling: Place the fruit into a 12-inch ovensafe skillet or 8x8-inch baking dish. Add the sugar and flour and toss to coat.

Step 3

Make the crumble: Place the flour, oats, brown sugar, salt, and cinnamon in a food processor bowl fitted with the blade attachment. Pulse until the dry ingredients are well mixed, 3 to 4 pulses. Add the cubed butter and pulse until the butter is distributed throughout the flour and oat mixture, 6 to 7 pulses.

Step 4

With the motor running, stream in 2 tablespoons of the milk. If the topping still looks very dry, stream in the last tablespoon of milk.

Step 5

Crumble the crisp topping on top of the fruit, taking care to keep the topping rough and nubbly so that you have plenty of opportunity for browning.

Step 6

Bake until the fruit is bubbling up around the edges and the topping is firm and deeply browned, 35 to 40 minutes. Serve warm or at room temperature.