Gluten-Free Grape-Berry Crumble

• 4 cups seedless grapes, halved
• 4 cups fresh or frozen blueberries
• 1 cup sliced fresh or frozen strawberries, thawed
• 3/4 cup turbinado (washed raw) sugar or 2/3 cup granulated sugar
• 1/3 cup cornstarch
• 1-1/2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 1-1/2 cups gluten-free all-purpose baking flour
• 1/3 cup turbinado (washed raw) sugar or 1/4 cup granulated sugar
• 1-1/2 teaspoons baking powder
• 1/3 cup coconut oil
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon turbinado (washed raw) sugar
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 375u0b0. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish.
2. For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed
3. .
4. Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.

seedless grapes, blueberries, frozen strawberries, turbinado, cornstarch, lemon zest, lemon juice, flour, turbinado, baking powder, coconut oil, egg, vanilla, turbinado, ground cinnamon

Taken from www.tasteofhome.com/recipes/gluten-free-grape-berry-crumble/ (may not work)