Apricot-Berry Crumble

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2 pounds firm, ripe apricots, halved and pitted

8 whole almonds

1 cup (packed) light brown sugar

Finely grated zest of 1 lemon

1 1/2 cups raspberries

1 1/2 cups blueberries

2 tablespoons fresh lemon juice

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup old-fashioned or quick-cooking (not instant) rolled oats

1 stick plus 2 tablespoons (5 ounces) cold unsalted butter, cut into tablespoons

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