Place rack in center of oven and preheat to 400°F. Cut peaches into thick wedges (6 to 8 per peach, depending on the size). If using apples or pears, cut the fruit into 1/2 inch chunks.

For the fruit filling: Place the fruit in a small bowl with and stir in the granulated sugar, all purpose flour, lemon zest, and nutmeg. Set aside to rest while you make the topping.

For the topping, melt the butter in a small saucepan with the olive oil, then stir in the granulated sugar and brown sugar. Next, stir in the oats, all purpose flour, whole wheat flour, and cinnamon. Finish by stirring in the salt and almonds.

Transfer the fruit mixture to a small baking dish, such as a 1-quart gratin dish (a loaf pan will work in a pinch.) Sprinkle topping evenly over the fruit.

If making a peach, plum, apricot, cherry, or blueberry crisp (or any soft fruit): Bake for 15 minutes, cover crisp with aluminum foil to protect it from over browning, then bake for an additional 15 minutes, until the topping is lightly golden and the filling is hot and bubbly. If making an apple or pear crisp (with or without cranberries): Bake for 40 to 45 minutes, covering the top with foil half way through.