Blueberry And Apricot Crumble

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1 1/2 pounds fresh apricots

1/2 pint (6 to 8 ounces) fresh blueberries

Zest and juice of 1/2 lemon

1/4 cup packed light brown sugar

1/4 teaspoon freshly ground nutmeg


3/4 cup all-purpose flour

1/4 cup rolled oats

1/4 cup sliced almonds

1/4 cup + 2 tablespoons packed light brown sugar

Pinch salt

1 (4-ounce) stick chilled butter, cut into cubes

Preheat oven to 350°F and have ready an 8x10-inch baking dish.

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