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Preheat the oven to 350°F.
To make the filling, toss the fruit, sugar and flour in a large bowl or directly in a pie plate or baking dish and spread it out evenly in the dish.
Use less flour if you're making an apple or pear crisp, more if you're using juicier fruit like berries.
To make the crumble, blend all the ingredients in a bowl with a fork or your fingers, or pulse them in a food processor, until well combined and crumbly.
Sprinkle the crumble over the fruit, squeezing to create larger clumps as you go.
Bake for about an hour, until the topping is golden, the fruit is soft and the juices are bubbling around the edges.
Serves about 6.