Preparation

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or aluminum foil.
2. In a medium bowl combine the fruit. Stir together the granulated sugar and corn starch with a fork to prevent clumps, then add to the fruit and toss to coat. Add the lemon zest and lemon juice and toss again. Divide mixture into 6 individual 1-cup ramekins or baking cups.Place baking dishes on a parchment lined or foil-lined baking sheet, in case mixture bubbles over when baking, and place on middle rack of oven. This can also be made in an 8" x 8" baking dish.
3. To make the topping, in the same bowl that held the fruit mixture - add the oats, brown sugar, flour, almonds, cinnamon, and salt. Stir to combine. Add the cubed butter which should be a little soft but still cool. Stir or mix with hands to form a moist, crumbly mixture. Distribute topping evenly over the fruit in the baking dish(es).
4. Bake until fruit is soft and bubbling and topping is golden brown, about 30 -40 minutes depending on the size of the dish and the depth of the fruit.