Raspberry Rhubarb Apple Crumble

1

Preheat the oven to 350ºF

2

To make the crumble, mix the oats, almond fLour, brown sugar, cinnamon and salt together. Add in the butter and work between your fingers until a crumbly mixture forms. Set aside.

3

In a separate large bowl, mix the raspberries, strawberries, rhubarb and apples with corn starch, vinegar and brown sugar.

4

Transfer the fruit mixture to a baking vessel (a deep pie plate or 9-inch x 9-inch baking dish works great) and top with crumble.

5

Bake on a rimmed baking sheet until crumble is golden brown, and fruit is tender and juicy, about 50 minutes.

6

Let cool for 15 minutes before serving.