Preheat oven to 350°F and lightly spray 8 x8 inch baking dish with nonstick spray (see note).
In large bowl, mix together 2 tablespoons sugar and 2 tablespoons flour. Add fruit and toss lightly to coat. Spread fruit evenly in baking dish.
In same bowl, combine topping ingredients: brown sugar, ½ cup flour, oats, cinnamon, and nutmeg. Cut in butter using a fork or a pastry cutter until combined. There should be small clumps. Sprinkle this mixture on top of fruit, squeezing some between your fingertips if you like large clumps on the crisp.
Bake 50-55 minutes, or until apples are soft, fruit is bubbling, and crisp is browned on top..
Serve warm with ice cream or whipped cream, if desired.
Any baking dish that is of comparable size or a small cast iron skillet can be used.
Choose a good baking apple such as Honeycrisp, Pink Lady, Braeburn, Granny Smith, or Cortland.
Feel free to sub in a different fruit. Use all apples, or all blueberries. Instead of blueberries, try cherries, raspberries, or strawberries. Instead of apples, try pears, plums (unpeeled), peaches or nectarines. Fresh or frozen fruit may be used.