Fresh blueberries and apricots with a delicious cake topping.
|Apricot & Blueberry Bumble|| |
- 4 cups apricots, peeled & cut into quarters
- 1 cup blueberries
- 1 cup sugar
- 1 Tbsp tapioca flour
- ¼ cup rice flour
- ¼ cup bean flour
- ¼ cup potato starch
- 3 Tbsp sugar
- ⅛ tsp salt
- ½ cup butter or margarine
- Gently mix apricots, blueberries, tapioca and sugar. Then pour into a lightly greased 9 x 9 inch baking pan.
- Thoroughly mix rice flour, bean flour, potato starch, sugar and salt in a separate bowl. Add the butter and mix thoroughly. Then spread over the apricot layer and bake at 350F for 25-30 minutes.