INGREDIENTS
6 oz
Blackberries
1 pint
Blueberries
6 oz
Raspberries
1
Egg, large
1 cup
Butter or vegan butter
1 tsp
Baking powder
1/2 cup
Brown sugar
1 tsp
Cinnamon
1/4 tsp
Salt
1 tsp
Vanilla
1 cup
White sugar
3 cups + 1 heaping Tablespoon gluten-free “measure for measure” or “all-purpose" flour, divided (could use regular all-purpose flour if you don’t need to eat GF)