Fruit Crisp

5 cups apples or pears or combination, peeled if desired, cut into ½ inch pieces
3 tablespoons cane sugar
1 teaspoon arrowroot or cornstarch
1 tablespoon lemon juice
½ cup rolled oats
½ cup packed brown sugar
½ cup all-purpose flour
¼ teaspoon ground ginger, cinnamon, or nutmeg, or combination
pinch sea salt
5 tablespoons salted butter, cut into small cubes
2 tablespoons cold water

1. Preheat oven to 375°F. Stir the arrowroot and lemon juice together in a small bowl until smooth and toss with the fruit and sugar. Place fruit in a 9 inch square or round baking pan
2. For the topping, add oats, brown sugar, flour, cinnamon or ginger, sea salt, and butter to the bowl of a food processor and pulse until blended. Add the cold water and pulse until it starts to clump. Or to do it by hand using a fork, cut butter into the oats, brown sugar, flour, and ginger or cinnamon until mixture resembles coarse crumbs. Stir in water until it gets clumpy. Sprinkle topping evenly over fruit.
3. Bake for 35 minutes or until fruit is tender and topping is golden. Serve warm or at room temperature with ice cream if desired.