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Blackberry Rhubarb Crumble

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The Kitchn
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dessert vegetarian easter american


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For the fruit:

18 ounces fresh blackberries, washed and picked over

1 1/2 pounds fresh rhubarb, rinsed and cut into 1/4-inch thick half moons

1/2 cup dark brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Pinch salt

For the crumble topping:

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup walnuts, chopped

8 tablespoons unsalted butter (1 stick), melted

3 Ways to Mix a Crumble Topping

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