Apricot And Berry Crumble Recipe

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La Tartine Gourmande


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3/4 cup (100 g) light muscovado sugar

1/2 cup (70 g) shelled unsalted green pistachios

1/2 cup (60 g) millet flour

1/2 cup (60 g) almond meal

1/4 cup (30 g) teff flour

1/2 cup (50 g) quick cooking rolled oats

1 stick (1/2 cup; 113 g) unsalted butter, diced

1 teaspoon pure vanilla extract or 1 vanilla bean, split open and seeds scraped out

1/4 cup blond cane sugar

1 tablespoon cornstarch

1 cup (150 g) blueberries

1 cup (150 g) raspberries

1/2 cup (100 g) mixed red and white currants

3 apricots, pitted and finely diced

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