A warm, bubbly crisp made with summer fruit makes me weak in the knees. This version is a little lighter with whole wheat flour, a generous heap of old-fashioned oats and canola oil in place of some of the butter you'd typically find in the topping. Any firm, ripe summer fruit will work here. Vanilla ice cream takes it over the top, natch. I may have also been known to eat this for breakfast over Greek yogurt.

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