Gluten Free Blueberry, Blackberry and Peach Crumble
Peaches from the farmers market, blueberries from the garden and foraged wild blackberries were mixed with unrefined sugar, lemon zest, lemon juice and tapioca starch.
For topping, worked butter into blanched almond flour, gluten free oats, tapioca starch, brown sugar, and pink Himalayan salt. Baked about 45 minutes at 350F. Enjoy!
-- This (Not)recipe tastes great, but needed a bit more thickener. It was just a little this and a little that. Next time, more this and less that.