Fruit Crisp by Heart

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Crisp:

1 part all-purpose flour (we used 1/2 cup)

1/2 part brown sugar (we used 1/4 cup)

Pinch cinnamon

Pinch salt

1 part cold unsalted butter in cubes (we used 1/2 cup)

1 part rolled oats (we used 1/2 cup)

Fruit:

About 6 parts fruit (we used 3 cups sliced peaches, or about 8 peaches; see Cook's Note)

1 teaspoon cornstarch per 1 cup fruit (we used 3 teaspoons)

Granulated sugar, depending on the sweetness/ripeness of the fruit

Lemon zest, if desired