Blackberry Hazelnut Honey Crisp

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36 ounces fresh or frozen blackberries (8 cups)

3 tablespoons quick-cooking tapioca

1/4 cup berry blossom or wildflower honey

1/4 cup fresh lemon juice

3/4 cup shelled hazelnuts

1/4 cup each flour and sugar

1/2 teaspoon salt

1/2 cup butter

1/2 cup quick-cooking rolled oats

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