Gluten free fruit crisp recipe?

So we are selling baked goods at the farmers market.
We've noticed a demand for gluten free sweets, and we have access to fruit at good prices, so we thought an crisp might be good.

A quick look on line offered a plethora of choices, but what source can I trust?
Hmm,  what place do I trust online...

So I'm asking y'all , what do yeah got?

As long as you're using gluten free oats, any recipe should be fine I would think.

I've never used a recipe - just mixed to taste oats, salt, sugar (white or brown, depending on type of fruit), and whatever spices or not were appropriate. Sprinkled that over top of the fruit and covered with slices of butter or coconut oil.

Huh,  no flour of any kind?
That sounds good...
Now I'm wondering if I'm confusing a crisp with a Brown Betty...

I always remind my wife that I prefer rolled oats in a crisp to wheat flour.
John S
PDX OR

people seem to use different names for all these things.
You could use GF oats, or even make a crisp type topping with GF flour, sweetener, and oil. You could get fancy with different types of flour if you wanted to, as well. But personally, I think oat flour (just oats, whizzed in the blender) mixed with whole oats makes a great cobbler.

we usually do GF oats/a bit of GF flour (my wife's current preference is a 1:1:1 mix of amaranth, acorn, and rice flour)/sugar/butter/blitzed nuts.

it is probably a pretty fancy version. might be better to avoid nuts (for both cost and potential allergies) unless you think you can get a premium price with them.

thinking about how you are going to sell these things---
sounds like you need to make a fruit bar type thing- so use half your flour/oat business on the bottom, baked into a crust, fruit on top of that, then the rest of the flour/oat stuff on top. then you can cut them into squares and wrap them.
I have a "fruit cake" recipe I make with whatever is seasonal that suffers all sorts of substitutions very well. It is not this recipe, but the proportions are very similar https://fromthefarm.ca/2010/08/02/french-peach-cake/
and I`ve used rice and oat flour and it comes out really well.
Note the large amounts of fruit used. If you are using plums or peaches it can get a bit wet (you can flip the pieces upside down when you serve it, which helps) but but you can wrap the pieces in wax paper. People go NUTS for this cake.
I add spices (to replace or add to the citrus zest) depending on fruit I`m using. It is really a fabulous recipe that highlights the produce of the season.

These are great ideas!
I love the idea of nuts,  just for the tastiness.
I might play around with that.
I'm a fan of sunflowers and sunbutter, being allergic to peanuts myself.

I was thinking of doing them in muffin pans but we have way more sheet pans.
Tereza, would you blind bake the bottom crust first,  add the other layers and bakes a little more?

I am a firm believer in as little work as possible, I'd just layer them all and bake once.

I have a recipe for a date bar that might give you some proportions

1.5 c quick oats
1 c flour (everything has been tried, rye is not recommended)
1 c brown sugar
1/2 t baking soda
1/3 c butter
1 or 2 egg whites

Mix dry and then add last 2 ingredients, press half of the mix into a greased 8x8 pan, spread fruit over, sprinkle the other half of the mix over, bake 20-25 minutes at 350.