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1. Preheat oven to 350u00b0F with a rack in the middle position. Lightly grease an 11-3/4 by 7-1/2 inch baking dish (sorry for the odd size...should be about a 10 cup baking dish).
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2. In a large bowl, combine the pineapple, peaches, and cherries. Sprinkle 1 Tablespoon flour and 1 Tablespoon light brown sugar over the fruit and toss lightly to combine (you can adjust the sugar depending on the sweetness of your fruit). Transfer the fruit to the baking dish and set aside.
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3. In a medium bowl, combine 3/4 cup flour, oats, 3/4 cup brown sugar, cinnamon, and salt and whisk to combine. Add the chilled butter. Using either your fingertips (my preference) or a pastry blender, work the butter into the dry ingredients until there are pieces of butter no larger than pea-size. Sprinkle the topping mixture evenly over the fruit.
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4. Bake the crisp for about 32 to 40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool on a wire rack slightly before serving.
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Serve crisp warm, room temperature, or even cold the next day...by itself or with ice cream. Crisp will keep in an airtight container, in the refrigerator, for 2 days.
