Apricot & Blueberry Bumble
Angie Halten
Fresh blueberries and apricots with a delicious cake topping.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Bottom Layer:
- 4 cups apricots peeled & cut into quarters
- 1 cup blueberries
- 1 cup sugar
- 1 Tbsp tapioca flour
Top Layer:
- 1/4 cup rice flour
- 1/4 cup bean flour
- 1/4 cup potato starch
- 3 Tbsp sugar
- 1/8 tsp salt
- 1/2 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.