Apple or Rhubarb Crisp II

Here is my favourite gluten-free apple/rhubarb crisp topping with oatmeal, based on my Scottish grandmother's recipe. If you don't have access to pure, uncontaminated oatmeal, use the oatmeal-based version of the recipe in the last post, Apple or Rhubarb Crisp I.

4 cups fruit, peeled and sliced
1/4 cup arrowroot flour or tapioca starch
1/2 to 1 cup sugar (1/2 for apple, 1 for rhubarb)
1/2 cup water
1/2 tsp cinnamon

Gluten-Free Topping:
1/4 cup fine dry gluten-free bread crumbs
1/2 cup brown rice flour
1/4 cup tapioca starch
1/2 cup rolled oats
1 cup brown sugar
1/2 cup melted butter

Combine sliced fruit, white sugar, 1/4 cup arrowroot flour, cinnamon, and water. Pour into a 9” square pan. Combine bread crumbs, brown rice, tapioca starch, brown sugar, oatmeal, and melted butter in a small bowl. Mix well and crumble over the fruit in the pan. Pat down lightly. Bake at 375 F for 40 minutes. Serve hot with vanilla ice cream.