Fruit Crisp (Not Runny)

Directions

1. 1
   Lightly grease a casserole dish, or you could probably also use a deep dish pie pan. Set aside.
2. 2
   Take 4 cups of frozen fruit (berries, peaches, a mixture, etc.) and thaw overnight or heat in the microwave for about 6 minutes to thaw.
3. 3
   Drain off the excess juice for 15 minutes.
4. 4
   In a medium-size saucepan put 1/2 cup sugar, 3 Table. cornstarch and slowly add the juice leftover from the thawed fruit, stirring nonstop until well combined.
5. 5
   Turn the heat on to medium-high and cook, stirring, until the liquid boils and the sauce thickens.
6. 6
   Let the sauce cool for about 10 minutes and then stir it into the thawed fruit. Place the fruit mixture into the greased casserole dish.
7. 7
   In another mixing bowl put together the topping: 3/4 cup quick oats, 1/3 cup flour, 1/2 cup brown sugar, and 1/2 teaspoons cinnamon. Stir to blend.
8. 8
   Finely dice 1/3 cup cold butter and add to the oatmeal mixture, using a pastry cutter (or a fork or your fingers) to break up the butter even more until it resembles coarse crumbs.
9. 9
   Sprinkle the oatmeal mixture over the fruit.
10. 10
    Bake in a 375 degree oven for 25 minutes.
11. 11
    Let the fruit crisp cool for 10-15 minutes and then serve with vanilla ice cream.