One of my favorite fall treats has always been my mom's apple crisp. In addition to being delicious, it was easy to change it to dairy free, and then again to wheat free. I miss it a lot during the rest of the year. As sick as I am of oats sometimes, they do come in handy as a cobbler topping and more. Here, I used an adaptation of my mom's apple crisp topping, melded with some not-wheat-free cobbler and jam bar examples (from the Pomona's pectin recipe page) to make a year-round cobbler. This one has a pressed bottom, and a top that is sprinkled but that expands to cover the fruit as it bakes. The coolest part, for me, is that the recipe has become my go-to way of using up leftover jam (you know, the drippy stuff at the bottom of your jars or homemade containers), past-ripe mushed up fruit, etc---whatever is in season. Don't be intimidated by the long directions---they simply lay out every small step for you in case you're new to making grain-and-fruit layered items. Enjoy!