I was making crisp for dessert one night when I realized that, with a couple of minor adjustments, it would make a great breakfast. I upped the proportion of oats, lowered the sugar and fat (just a little), and sweetened the fruit with maple syrup. Gluten-free flour is an easy swap-in for the all-pupose, and if you're also using gluten-free oats, the whole dish will be, too. Feed a crowd, or make a big batch on the weekend and reheat bowls of it during the week for a quick, healthful morning meal.

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