Apricot And Blueberry Crumble

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Gluten Free Girl
Nutrition per serving    (USDA % daily values)
CAL
498
FAT
79%
CHOL
31%
SOD
32%

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Ingredients for 8 servings

1 pint Blueberries

2 cup Apricot, pits removed and cut into quarters

2 tbsp Lemon Juice

2 tsp Vanilla Extract

2 tbsp Tapioca Flour

1/4 cup Demerara Sugar

1/2 cup Almond Flour

1/2 cup Quinoa flakes

1/2 cup Sorghum flour (if you don’t like sorghum, try brown rice flour)

1/2 cup Cornmeal

1 tsp Baking Powder

1/2 tsp Salt

3/4 cup tightly packed brown sugar

1 cup Butter, frozen, for perhaps an hour before you begin

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