Preheat oven to 375°F (190°C). Spray a 25 cm ceramic quiche dish with nonstick baking spray.
Combine ingredients for topping in a large bowl and mix together until crumbly.
Combine ingredients for filling in a large bowl and mix well. (If using frozen fruit, it can be added while it is still frozen.) Transfer mixture to prepared baking dish and spread evenly.
Sprinkle topping mixture evenly over filling. Place baking dish on a parchment-lined baking sheet to catch any spills during baking.
Bake for 40 to 45 minutes or until topping is golden brown and juices are bubbling up. To test for doneness, insert a knife into the centre of the crisp. It should be hot to the touch when removed. Serve warm or cold.
Recipe Notes
Per serving: 3 g protein, 6 g fat (0.4 g saturated fat), 30 g carbohydrates, 3 g fibre, 0 mg cholesterol, 2 mg sodium.