I made this with apricots and blueberries the other day. You can also make it with peaches, pitted cherries, strawberries and rhubarb, or apples. Either way, it's yummy. Note: Oats. I use Quaker oats and they don't affect us. Here's an article on that. The article also lists online stores where you can buy guaranteed gluten-free oats. Note 2: You can make a breakfast-y crisp using only ¼ cup brown sugar. If you want more of a dessert crisp, use ¾ cup brown ...