5 cups apples or pears or combination, peeled if desired, cut into ½ inch pieces
3 tablespoons cane sugar
1 teaspoon arrowroot or cornstarch
1 tablespoon lemon juice
½ cup rolled oats
½ cup packed brown sugar
½ cup all-purpose flour
¼ teaspoon ground ginger, cinnamon, or nutmeg, or combination
pinch sea salt
5 tablespoons butter, cut into small cubes
1 tablespoon cold water
- Preheat oven to 375°F. Stir the arrowroot and lemon juice together in a small bowl until smooth and toss with the fruit and sugar. Place fruit in a 9 in. square or round baking pan
- For the topping, add oats, brown sugar, flour, cinnamon or ginger, sea salt, and butter to the bowl of a food processor and pulse until blended. Add the cold water and pulse until it starts to clump. Or to do it by hand using a fork, cut butter into the oats, brown sugar, flour, and ginger or cinnamon until mixture resembles coarse crumbs. Stir in water until it gets clumpy. Sprinkle topping evenly over fruit.
- Bake for 35 minutes or until fruit is tender and topping is golden. Serve warm or at room temperature with ice cream if desired.