INGREDIENTS
3
apricots (sliced and pitted)
1 1/4 cups
blackberries (170g)
1 1/4 cups
raspberries (170g)
1 1/4 cups
cherries, pitted (170g)
2 tbsp
light brown sugar
TOPPING
1/3 cup
gluten free all purpose flour (50g)
1/4 cup
light brown sugar (55g)
1 cup
gluten free rolled oats, not instant (90g)
1 stick
butter (cut into little pieces)