Gooseberry And Currant Crumble

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Washington Post

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Ingredients

4 to 5 cups mixed gooseberries, red and black currants (see NOTE)

1/3 cup granulated sugar, or to taste

3/4 cup flour

1/2 cup quick-cooking rolled oats (do not use instant)

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

4 ounces (1 stick) unsalted butter, cut into small pieces

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