I've been trying to perfect a gluten-free fruit crisp recipe for a while now, but all-purpose gluten-free flour blends just turned into a big, sugary mass instead of crisping up on the fruit. Then, I hit upon using almond flour and the angels sang. I used finely-ground almond flour, but think almond meal might work even better...it's something to think about in the future, anyway. If you decide to use the balsamic vinegar, better is, well, better — don't use the entry-level stuff.

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