Apricot and Blueberry Crumble Recipe | Farm Fresh To You

Ingredients

• Filling:
• 1 ½ pounds (about 15-16) apricots, pitted and quartered
• 1 cup blueberries
• 1 lemon, zested and juiced
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon flour
• Topping:
• 1 cup flour
• ½ cup rolled oats
• ½ cup almonds, coarsely chopped
• ⅓ cup packed brown sugar
• ⅛ teaspoon sea salt
• ½ cup (1 stick) butter, chilled and cut into small cubes
• whipped cream and cinnamon for garnish (optional)