Butter your 9x12 oven-safe dish and spoon the fruit into it. Or if you have ramekins/souffle dishes you can make individual servings.
What’s important is the filling to topping ratio. For every 1 1/2 inch of filling, you want 1/2 inch cookie crust. If your dishes go deeper, just increase both by the ratio.
If your topping is chilled, allow it to come to room temperature. Generally for something like this, you would be instructed to flour your work surface and roll out the dough, but for this recipe, that doesn’t really work. So just take your hands, grab a nice ball of the soft, kind of sticky dough and flatten it out between your palms until it’s approximately 1/2 inch thick. Lay that flattened, irregular disk on top of the fruit and move on to your next handful. The goal is to pretty much cover the fruit filling, without overlap but with very little exposed fruit in between. (I used plastic wrap to shape the dough)
Ideally you want to place the baking dish on top of a larger cookie sheet because, chances are, it’s going to bubble over, and I think that’s a good thing (unless I’m washing the dishes).
Bake it at 350 for about an hour. The top should be really nice and brown, not pale, but dark golden and slightly crispy looking.
Individual dishes will bake in less time, approximately 30 minutes.