Fruit Crisp Bites-Gluten Free from Marcy Neiditz

Fruit Crisp Bites-Gluten Free Topping: 2 cups Gluten Free rolled oats: grind into flour 2 cups Gluten Free rolled oats: whole 1 cup packed brown sugar 1 teaspoon salt Butter to grease baking pan 16 tablespoons (2 sticks) unsalted butter: melted and cooled 2 teaspoons vanilla extract (optional) 2 teaspoons cinnamon Fruit Filling: 4 pounds fresh fruit...peeled and chopped as desired (I used apples for the ones in the pic, but you can use different kinds of fruit and a combo of fruits. I tried it with blueberries, rhubarb, peaches, blackberries, strawberries and a combo of these.) 1 cup of granulated sugar 4 tablespoons of cornstarch 2 tablespoons freshly squeezed lemon juice (I used all the juice from on lemon) Instructions: 1. Use a large 13x9 inch glass or metal baking dish, grease with butter. Set aside. 2. Make fruit filling. Whisk together sugar and cornstarch in a medium bowl until lump-free. Then add the fruit and lemon juice. Toss gently to coat, then pour the fruit filling into the baking dish. 3. Make oat flour. Process 2 cups of the oats in coffee grinder, or food processor, until it resembles flour, about 3 minutes. Transfer to a large bowl. 4. Heat oven to 350 degrees F. 5. Make the crisp topping. Add remaining 2 cups of oats, sugar, salt and cinnamon and stir until combined. Drizzle the butter and vanilla over the oat mixture stir to combine. 6. Put the crisp topping evenly over the fruit mixture. 7. Bake the crisp. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 40-50 minutes. 8. Let the crisp cool for at least 15 minutes before serving.