For the fruit filling:
12 medium fresh ripe apricots
2 pints strawberries
3 tablespoons sugar
2 tablespoons cornstarch
For the topping:
1 cup rolled oats
1/4 cup oat flour (rye, whole wheat, or millet flour would be great here, too)
1/2 cup all-purpose flour
3 tablespoons sugar
7 almond cookies (such as Twin Dragon Almond cookies)
1 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup slivered almonds
Preheat oven to 350°F. Wash and cut all fruit into 1/4-inch slices. You should end up with about 8 cups total sliced fruit. Toss the fruits in a large bowl with sugar and cornstarch, set aside.
In the bowl of a food processor, pulse together the oats, oat flour, all-purpose flour, sugar, almond cookies, and salt. Pulse until a uniform crumb mixture is attained. Add melted butter and pulse about 3 times for 5 seconds each time, until butter is evenly distributed.
Pour cookie and flour mixture into a bowl and stir in slivered almonds. Pour fruit into one large casserole dish (9x13"), a 9-inch cake or pie tin, or several smaller tart molds, as I did. The size doesn't matter all that much, though smaller-sized crumbles will bake faster.
Spoon the topping over fruit mixture, pressing firmly so all the crumble covers the fruit. If you'd like to go lighter, you could use half the crumble topping and freeze the rest for future use.
Bake for about 35 minutes, rotating the pan at 20 minutes until the top is a uniform toasted, golden color. (Begin checking smaller pans around 25 minutes.) Serve with ice cream.