Summer Stone Fruit Crisp

Directions:

Heat oven to 350 degrees F.

Place fruit in a large bowl. Combine the sugar, 1 tablespoon flour and 1 teaspoon cinnamon in a small bowl; sprinkle on fruit and toss lightly. Set aside.

Whisk the oats, brown sugar, salt, remaining flour and cinnamon in a medium bowl. Cut in cold butter until small crumbs.

Spoon half of the reserved fruit mixture in an ungreased 10-inch ovenproof or cast-iron skillet; sprinkle with gouda. Spoon remaining fruit mixture over top. Sprinkle with crumb topping.

Bake for 45-50 minutes or until fruit is bubbly and topping is golden brown. Let stand for 15 minutes before serving. Serve with ice cream.