Apricot, Almond & Strawberry Crumble

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For the fruit filling:

About 12 average-sized fresh ripe apricots

2 pints strawberries

3 tablespoons sugar

2 tablespoons cornstarch

For the topping:

1 cup oats

1/4 cup oat flour (rye, whole wheat or millet flour would be great here too)

1/2 cup all-purpose flour

7 almond cookies, plus 2 reserved (use cookies such as Twin Dragon Almond cookies, available here )

1 teaspoon salt

1/2 cup butter, melted

1/2 cup slivered almonds

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