Allergy-Free Cherry-Apricot Crumble

I am extremely pleased with how this turned out, and am quite proud of it.

1 lb. apricots
1 3/4 lb. Bing cherries
2 tbsp sugar
1 1/2 tsbp tapioca

For the topping:
1/4 cup tapioca starch
1/3 cup brown rice flour
1/2 cup almond meal/flour
1/2 cup brown sugar
1/2 tsp salt
1/2 cup vegetable shortening

Rinse the apricots and soak the cherries. Cut each of the apricots and cherries in half and remove the pits. Cut the apricot halves into chunks. Toss the fruit together in a large bowl with the sugar and tapioca. Pour fruit into an 8 x 12 glass pyrex.

Preheat the oven to 400 degrees.

Combine flours, brown sugar, and salt in a bowl. Work the shortening in with a spatula. The whole thing will come together as a dough, more greasy than sticky. Cover the fruit with this topping. Bake for 40 minutes. Let cool for a few minutes, then serve warm.

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