Hi Uma, I prefer the flavor of almond flour, and that also keeps the recipe gluten-free, but if you aren’t concerned with it being gluten-free the whole wheat flour will work.

Hi Bonnie, I’m such a fan of fruit crisps, the one with the seasonal ingredients is inevitably my favorite until the next fruit comes into season. I’m glad this one was a hit with your guests!

Hi Sally, steel cut oats are less processed, you will have to experiment to adjust the cooking times and they will have a different texture. Soaking or toasting the steel cut oats ahead of time might improve the cooking time and texture. While rolled or old-fashioned oats are processed, it’s processed in the same way all food is processed when it is cooked. All oats are hulled. Steel cut oats are heated to prevent rancidity and cut into pieces. Old fashioned oats are steamed to prevent rancidity and make them pliable, then crushed flat between rollers. Quick oats are steamed, chopped into pieces and crushed between rollers. I’m not a nutritionist, but that’s a level of processing I am comfortable with.

I made it the day before Thanksgiving and just put it in the refrigerator. I didn’t freeze it. But when I baked it off the next day, it was perfect.

Hi Jo, homemade ginger ice cream sounds fantastic. I’m so glad you enjoyed it with the crisp.

Hi Ann, I’m so glad you enjoyed it. I have so many fruit crisp recipes because I agree that it’s a great dessert that feels like a treat but isn’t too heavy!