Fresh Apricot Berry Crumble

• 2 lbs apricots, halved & pitted (should be firm)
• 8 almonds (whole)
• 1 cup packed light brown sugar
• 2 tablespoons fresh lemon zest
• 1 12 cups raspberries
• 34 cup blackberry
• 34 cup blueberries
• 2 tablespoons fresh lemon juice
• 1 cup whole wheat flour
• 34 cup rolled oats (not instant!)
• 2 teaspoons ground cinnamon
• 14 teaspoon sea salt
• 10 tablespoons light margarine

1. Adjust oven rack to lowest third of oven and preheat to 375F.
2. Place apricots in shallow 2 qt baking dish.
3. Place almonds in food processor and add 1/4 c brown sugar.
4. Grind until fine.
5. Add lemon zest and grind 5-10 seconds more.
6. Sprinkle sugar/almond mixture over apricots & toss to coat.
7. Add berries to topt of apricots and drizzle with lemon juice.
8. Place flour, oats, cinnamon, salt, and 3/4 c brown sugar in food processor.
9. Process 10-20 seconds.
10. Add margarine and process until crumbly.
11. Sprinkle over fruit.
12. Bake 55 minutes until top is golden brown and filling bubbles.
13. Cook & serve.

almonds, brown sugar, lemon zest, raspberries, blackberry, blueberries, lemon juice, whole wheat flour, rolled oats, ground cinnamon, salt, light margarine

Taken from www.food.com/recipe/fresh-apricot-berry-crumble-241092 (may not work)