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Fruit Crisp

['1 1/2 quarts assorted fruits (such as blueberries, raspberries, peaches, plums, or cherries), trimmed and chopped into bite-size pieces', '1/2 cup sugar', '1 teaspoon lemon zest (from about 1/2 a lemon)', '1/4 cup all-purpose flour', '1/4 cup quick-cooking oats', 'Pinch of salt', '1/4 cup packed light brown sugar', '1/4 cup chopped walnuts', '4 tablespoons (1/2 stick) cold unsalted butter', 'cut into small pieces']

1. Preheat the oven to 350°F. Place six ramekins on a baking sheet and set aside.
2. In a large bowl, gently toss together the fruit, sugar, and lemon zest and let rest for 5 minutes.
3. In a medium bowl, combine the flour, oats, salt, brown sugar, walnuts, and butter. Using your hands or a spoon, gently toss to blend the ingredients and then rub the mixture together to work the butter into walnut-size lumps.
4. Divide the fruit between the ramekins, gently packing it down. Divide the oat and walnut streusel topping between the ramekins, packing a hearty mound on top of each.
5. Bake the fruit crisps until the streusel is golden brown, 18 to 20 minutes. Let rest 10 minutes before serving.

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