Orchard and Berry Fruit Crisp

Who doesn't love fruit crisp??  This is simple and delicious, switch up the fruit for something seasonal or slip in your favourite. I halved this recipe and put it in an 8" square pan.

TOPPING
2 cups oats
3/4 cup Turbinado sugar
1/2 cup all purpose flour
1/2 cup chopped pecans, optional
1 tsp cinnamon
1/4 tsp salt
3/4 cup butter, melted

FILLING
3/4 cup Turbinado sugar
2 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp salt
1 kg ripe pears, peeled, cored, cut into 1/2 " cubes (about 3 cups)
1 kg apples, peeled, cored, cut into 1/2 " cups (about 3 cups)
2 cups blueberries, fresh or frozen

1. Preheat oven to 350F.  Place 8, 1 cup oven proof ramekins on a baking sheet.
2. TOPPING: combine topping ingredients in a small bowl.  Reserve.
3. FILLING: Mix sugar, flour, cinnamon and salt in a large bowl.  Add pears, apples and blueberries to sugar mixture.  Toss well to coat fruit.  Divide fruit mixture into prepared baking dishes.  Sprinkle with reserved topping mixture.
4. Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling.  Serve warm or at room temperature.
5. **If using frozen blueberries, simply add them directly from the freezer.
6. **To make one large crisp, use a 9"x3" baking dish and bake in a preheated 350 F oven for 50-55 minutes.