Summer Fruit Crisp

I wrote earlier about the yummy peach dessert I made from a magazine. This weekend we had my parents up to visit, as well as our "second" parents so I made the dessert again. I took my mom and dad driving around Brentwood and we went to the Farmer's Daughter farmstand and got some outstanding peaches and yellow pluots. Owen and I ate almost all the pluots and Mom wanted me to save some of the peaches for her to take home, but with the remaining peaches I made the fruit crisp - sooo yummy again! Here is the recipe for any who want to try. It's really easy. Let me know if you make it, and how you like it!

Summer Fruit Crisp
Topping
1/2 cup light brown sugar
1 cup quick-cook oats (I've also used the regular kind and both work just fine)
1/4 cup flour (I use whole wheat flour to give a lil' healthy to this dessert)
5 tbs unsalted butter, melted
1/2 tsp cinnamon
1/4 tsp ginger (I omit this b/c I don't have ginger)
1/8 tsp salt
Filling:
5 cups chopped fresh fruit (I use unpeeled peaches; the recipe used unpeeled plums and blueberries)
3 tbs brown sugar
1 tbs flour
1 tbs orange juice
1/2 tsp orange zest *optional (I omit this too)

1. Heat oven to 400 degrees
2. Combine all of the topping ingredients in a medium-sized bowl. Rub the mixture together with a fork, pastry blender, or your fingers until in forms clumps (I use a fork).
3. In an 8-inch square baking pan, gently toss the filling ingredients. Sprinkle the topping over the fruit.
4. Bake the dish until the fruit is bubblyl and the topping is crisp, about 30 minutes. Let the dish cool for 15 minutes before serving.
Vanilla ice cream would be wonderful, I think. It calls for something creamy and sweet to accompany this dish.