Stone Fruit Crisp (GF, Vegan)

What in the world is "stone fruit"?! Fruit that has a pit, is basically the answer to that one. I like the mix of them all in this cobbler like crisp. It's not really a cobbler, and isn't really a crisp. So maybe it's a crisler? Or a cobbisp? At any rate, it's good, it's low glycemic (using agave and coconut sugar and gluten free WHOLE grain flours  and the peels still on the fruit, except the mango, make it so.) gluten free, vegan, and all those other great things! Did you know that gluten and especially wheat is a MAJOR contributor to blood sugar spikes and hypoglycemia? It is, so the more wheat-free, gluten-free things you can have, the better.

I made it again, and here is a better pic than the below cell phone pic

We chowed down on it before I remembered to take a pic, so it's a cell phone pic sorry!

Stone Fruit Crisp
Fruit Bottom:
2 pounds any combo of; nectarines, peaches, pluots, apricots, plums and mangos
1/4 cup agave nectar
1 tbs + 1 tsp tapioca starch (or arrowroot)


Crisp:
3/4 cup rolled oats
1 cup gluten-free flour mix  <--- click on the link if you don't already know of a good one or have some ready
1/2 cup coconut sugar
3/4 teaspoon cinnamon
dash of nutmeg
big pinch of salt
1 ½ tbs coconut oil
1 banana, mashed

Cook in a 7x11 baking dish or equivalent

Preheat the oven to 400F degrees.

Cut the fruit into bite-sized, 1-inch pieces. Place the chopped fruit into the baking dish, drizzle agave nectar over fruit then sprinkle tapioca starch over and toss well, making sure all the starch is dissolved.

To make the topping combine the oats, flour, coconut sugar, and cinnamon together in a medium bowl. Stir in the oil, and then the banana and mix until everything comes together in a dough-like texture. Spread the crumble evenly over the fruit mixture.

Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping has browned slightly and the tops are hardened.