Apricot Rhubarb Crumble
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Ingredients

  • 10 minutes
  • 20 minutes
  • 4 apricots, cut into
  • 2 stalks (about 1/3 pound) rhubarb, ends trimmed, cut into 1/4 –
  • 2 tablespoons brandy
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • Topping
  • 1/3 cup oats
  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 3 tablespoons slivered almonds
  • 1/4 cup butter or dairy-free margarine, melted

Instructions

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